Anne's Louisiana carrot cake

    1 hour 40 min

    This recipe was given to me about 30 years ago by a friend whose cousin lived in America and wrote books of old traditional recipes she found from around the country. It's unusual, very moist and does not need a topping. In all the years I have been making it, I have only found 2 people who didn't like it.

    Devon, England, UK
    5 people made this

    Serves: 10 

    • 140g (5oz) plain flour
    • 225g (8oz) caster sugar
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking powder
    • 1 teaspoon bicarbonate of soda
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground cloves
    • 120ml vegetable oil
    • 2 large free range eggs, beaten
    • 225g (8oz) drained crushed pineapple
    • 170g (6oz) grated carrot

    Prep:20min  ›  Cook:1hr  ›  Extra time:20min cooling  ›  Ready in:1hr40min 

    1. Preheat oven to 170 C / Gas 3.
    2. Place all dry ingredients in a large bowl and combine. Stir in oil and beaten eggs. Stir in pineapple and grated carrot.
    3. Once well mixed, pour into prepared 20cm round or 18cm square cake tin. This mixture will be very runny and look pretty awful, but it's meant to.
    4. Bake for 1 to 1 1/4 hrs until skewer comes out clean. This is a very soft and moist cake, so carefully remove it from the tin when cooled.

    Serving suggestion

    Can be eaten hot or cold. Enjoy!

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