I don’t make cakes very often, partly because they get eaten so quickly in this house. However, when the in-laws come for an extended visit, you have to observe as many of the social niceties as you can manage, including serving a proper dessert after dinner. Wal loves carrot cakes, so I have many carrot cake recipes, but this one is a favourite with the sprogs because I put chocolate bits in it.
- 3/4 c plain flour
- 1 1/4 wholemeal SR flour
- 1/2 t baking powder
- 1 c raw caster sugar
- 1/2 t freshly ground nutmeg
- 1 1/2 c grated carrot, firmly packed
- 1/3 c slivered almonds, toasted
- 1/2 c dried dates, finely chopped
- 150 g dark chocolate bits
- 1 c macadamia oil
- 3 eggs, lightly beaten
Line 24 cm springform cake tin. If you use a different style of tin as I did this time (in this case a small Angel Food Cake tin) you may need to use the old fashioned method of lining your tin: a thin layer of butter over the tin’s surface followed by a thin dusting of flour.
Sift dry ingredients together in large bowl. Add remaining ingredients and mix til fully integrated. Spoon into prepared tin and spread evenly. Cook in moderate oven for 50-60 minutes or until a skewer comes out clean. Leave to cool for 10 minutes before turning cake out of tin.
Once completely cool, ice with vanilla icing.