OK, its not just carrot. I found a version that added coconut and pineapple too – which helps with the texture and moisture. This is my take on that recipe. This version has no nuts (for Poppy) using sunflower seeds and pine-nuts instead. Its lovely & moist, and sweet. Lots of vanilla and cinamon.
The cake –
Dry:
250 g plain flour (2 cups)
400g sugar (2 cups) (white or light brown)
150g chopped ‘nuts’ – sunflower seeds, pine nuts or a mix
50g desiccated coconut
2 tsp bicarb of soda
1 tsp baking powder
1 1/2 tsp cinamon powder
1/4 tsp salt
Wet:
220g grated carrot (2 cups)
60g buttermilk (1/4 cup)
60g sunflower oil (1/4 cup)
240g drained crushed pineapple (1 can, drained)
3 eggs
1 tsp vanilla
For the cake – mix dry ingredients together, then add the wet and mix well. Cook in a 13×9 inch (33 x 23 cm) pan. Bake for 40-45 mins at 180ºc.
Whilst its still warm, and in the pan, add the buttermilk glaze, below:
Pour onto the hot cake. Once sunk in, cool the cake on a rack.
Once thoroughly cooled add the cream cheese frosting, below:
Buttermilk glaze
50g sugar (1/2 cup)
60g buttermilk (1/4 cup)
60g butter (1/4 cup)
2 tsp golden syrup
Bring the ingredents to boil, and simmer for 4 mins. Use hot to glaze the cake.
Cream cheese frosting:
180g soft cream cheese
120g softened butter
2 tsp vanilla
550g icing sugar
beat the butter and cream cheese together – much esier if theyre both softened. add the icing sugar and vanilla, and whip till its light(ish). spread onto the cake.