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.<\/p>\n\n\n\n
The cake –<\/p>\n\n\n\n
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<\/p>\n\n\n\n
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 <\/p>\n\n\n\n
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 180\u00bac.<\/p>\n\n\n\n
Whilst its still warm, and in the pan, add the buttermilk glaze, below: <\/p>\n\n\n\n
Pour onto the hot cake. Once sunk in, cool the cake on a rack.<\/p>\n\n\n\n
Once thoroughly cooled add the cream cheese frosting, below:<\/p>\n\n\n\n
Buttermilk glaze<\/strong> Bring the ingredents to boil, and simmer for 4 mins. Use hot to glaze the cake. Cream cheese frosting<\/strong>: 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. <\/p>\n\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" OK, its not just carrot. I found a version that added coconut and pineapple too – which helps with the texture and moisture. This is … <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[217],"tags":[131],"class_list":["post-1108","post","type-post","status-publish","format-standard","hentry","category-cakes-gateaux","tag-carrot"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/1108","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/comments?post=1108"}],"version-history":[{"count":3,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/1108\/revisions"}],"predecessor-version":[{"id":1111,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/posts\/1108\/revisions\/1111"}],"wp:attachment":[{"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/media?parent=1108"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/categories?post=1108"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.notnick.com\/cookbook\/wp-json\/wp\/v2\/tags?post=1108"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
50g sugar (1\/2 cup)
60g buttermilk (1\/4 cup)
60g butter (1\/4 cup)
2 tsp golden syrup<\/p>\n\n\n\n
<\/p>\n\n\n\n
180g soft cream cheese
120g softened butter
2 tsp vanilla
550g icing sugar<\/p>\n\n\n\n