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.
5 people made this
Ingredients
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
Method
Prep:20min ›
Cook:1hr ›
Extra time:20min cooling ›
Ready in:1hr40min
- Preheat oven to 170 C / Gas 3.
- Place all dry ingredients in a large bowl and combine. Stir in oil and beaten eggs. Stir in pineapple and grated carrot.
- 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.
- 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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