I love the way that good recipes are passed down through the generations to be amended, perfected and improved by each person who inherits them. It’s why family recipes tend to be the best and why it was no surprise to find out that a marvellously squidgy and delicious carrot cake, produced by my friend Monty last Sunday, had come from a tried and tested recipe of her mother’s. She didn’t mind sharing the love.
Monty’s mumma’s carrot cake*
1. Pre-heat oven to 160/170°C and line tin with greaseproof paper (for 10×10 square double quantity)
2. Mix the following ingredients well with an electric beater:
¾ cup white sugar
½ cup self-raising flour
½ tsp salt
¾ tsp ground cinnamon
¾ cup Demerara sugar
¾ tsp baking powder
¾ tsp bicarbonate of soda
¾ cup veg oil
1 tsp vanilla essence
½ cup chopped hazelnuts
½ cup raisins
3. Beat three large eggs together and add to mixture.
4. Add 2 cups of finely shredded carrots (around 4 or 5) and beat with ingredients well for 5 minutes. Pour into tin.
5. Bake for 1 hour + 20/30 mins until knife comes out dry – watch out as top can suddenly burn.
Icing sugar beaten with a little marg, milk and lemon juice to firm consistency. Can add plain cream cheese.
* If you have any cooking tips or advice as to how this can be improved, then I’d love to hear from you below.