This has always been a
favourite with family for many years, though since I was diagnosed with
Coeliac disease several years ago, I have had to modify a couple of the
ingredients.
Also, depending
who I am making it for (as some prefer it with fruit) I use only ¾ cup of soft
brown sugar when adding ½ cup of chopped dates, then it's not overly sweet.
3 eggs
1 cup grape seed oil
1 cup soft
brown sugar (3/4 cup if adding dates)
1 teaspoon
bicarbonate of soda
1/2 cup chopped
dates (optional)
Preheat oven to
moderate 180 degrees or 170 degrees for fan forced.
Prepare a deep
23cm (9 inch) square cake tin by lining the base and sides with baking paper.
Mix to combine
the eggs, oil and the brown sugar in a large bowl.
Add the sifted
flour, soda, salt and cinnamon and beat with electric beaters until the mixture
is smooth.
Stir in the
grated carrot, walnuts and chopped dates (if desired)
Pour the
mixture into the tin and bake for approximately 45 minutes, or until a skewer
comes out clean when inserted into the centre of the cake. Leave for at least
20 minutes before turning out onto a wire rack to cool.
Some prefer the
cake without a icing, but then again, depending who I am making it for I make a
cream cheese topping as follows:
Ingredients for icing
125 grams softened cream cheese
30 grams butter
Beat all these
ingredients together until smooth and creamy.
Spread over the
cake and top with a few chopped walnuts.
