Australian Carrot Cake
We just couldn’t do a vegetables in desserts feature without bringing you a carrot cake recipe!
It’s the gateway vegetable dessert for many. Having been a staple since medieval times, first in the form of pudding, then as pie, and then finally emerging in 1783 as a cake… it’s no wonder nobody bats an eyelid when they hear the words carrot and cake in the same sentence, we’re just used to it! Granted, the carrot cake recipe has evolved a little since 1783, but honestly, … not much! The modern version IS more of a carrot and walnut cake in comparison, and the original version most definitely didn’t sport this gloriously silky cream cheese frosting! But still! It’s not a far cry.
Personally, carrot cake has always been a favourite, if it’s on the menu, I’ll have it! But when I was in England (where carrot cake is on everyone’s menu!) I realised that Australian carrot cake is made a little differently to that of our British friends. It seems that the British like their carrot cake more cake than carrot, and we like ours more carrot than cake. Now, with this recipe being of originally Viking heritage… the British version is probably more correct, but… well, to hell with being right, I just want it to be delicious! So I decided to create a carrot cake recipe just the way we Aussies like it! Heavily spiced, chunky and with A LOT of carrots.
MY TOP TIPS FOR MASTERING THIS BAKE
#1 To ensure that your eggs are mixed through your cake batter evenly, (as it is such a thick batter) whisk them lightly with a fork before adding them to the batter! This way, you won't end up with streaks of egg white through your batter and avoid eggy chunks in your finished product.
#2 To achieve the decorative look in this photo, firstly, ensure you're using organic carrots to prevent them leaching chemicals into your cake. Cut your carrot tops, insert a toothpick into the carrot and then press it into the cake to hold it secure. For foliage without a carrot top attached, wrap masking tape around the cut end of the stems to both hold them together and prevent any liquid (which could possibly contain pesticides and other chemicals) present in the foliage from leaking into the cake.