Categories
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Carrot Cake |
Tips: Everyone has their own version; here
poppyseeds add colour and a crunch, and
pineapple gives it extra moistness, while
orange provides a tangy touch.
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Yield:1 Loaf
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INGREDIENTS: |
| 3 tbsp |
poppyseeds |
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| 3 |
eggs, beaten |
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finely grated rind of 1 orange |
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| 8 oz |
raw carrots, grated |
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| 1/2 cup |
fresh or canned pineapple, drained and finely chopped |
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| 3/4 cup |
walnut pieces |
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| 1/2 cup |
butter, melted and cooled |
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| 2 1/4 cups |
plain (all-purpose) flour |
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DIRECTIONS:
- Preheat the oven to 350`F. Line the base of a 6 1/4 cup loaf tin (pan) with baking parchment. Grease the sides of the pan and dust with flour.
- Sift together the flour, baking powder, baking soda, salt and cinnamon into a bowl. Stir in the poppyseeds.
- Mix together the brown sugar, eggs and orange rind in a separate bowl. Lightly squeeze the excess moisture from the grated carrots and stir the carrots into the egg mixture with the pineapple and walnut pieces.
- Gradually stir the sifted flour mixture until well combined, then gently fold in the butter.
- Spoon the mixture into the prepared pan, level the top and bake for about 1 - 1 1/4 hours until risen and golden brown.
- (To check if the cake really is cooked in the center, push a thin metal skewer right down into the middle of the cake. Pull it out immediately, if it comes out clean the cake is done, if not, put it back for a further 10 minutes and test again.)
- Remove the cake from the loaf tin and allow to cool on a wire rack. Remove the baking parchment when completely cold.
- To make the icing, beat the mascarpone with the icing sugar and orange rind. Cover and chill until needed. When ready to serve, beat well, then spread thickly over the top of the cake. Cut into slices and eat.
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