a couple of weeks ago, does anyone have the recipe and the time to post it on this thread for me.. thanks
petal-pickle,
May 5, 7:26pm
Smug carrot cake I call this my smug carrot cake because I made the cream cheese icing myself with my Mad Millie kit!This is another Ray McVinnie instant classic, I made it today and everyone went nuts for it.Carrot cake can be quite ordinary, but this version transforms carrot cake into something other-worldly!Ray's version is gluten free.Mine is gluten.I'll note my other changes too.
Ray McVinnie's Carrot Cake (Sunday Star-Times, 10 April 2011)
3/4 cup rice flour 1/4 cup corn flour(I replaced these first two with a cup of flour) 1/2 cup ground almonds 1/1/2 cups caster sugar 1/2 tsp salt 2 tsp baking soda (measure really carefully, you don't want that soapy taste from using too much) 3/4 tsp baking powder 1 TBSP ground cinammon (I only had half a TBSP left so made it up with mixed spice) 1 TBSP ground ginger 1 cup walnut pieces (use really good quality walnuts.I only had 3/4 cup so I added half a cup of sultanas) 3/4 cup dessicated coconut (I only had the long stuff) 3/4 cup grapeseed or vege oil 2 large eggs, lightly beaten 1 tsp vanilla extract 2 cups grated carrot 3/4 cup crushed pineapple, well drained.
Preheat the oven to 180C.Butter a 23cm-diametre loose bottomed cake tin and line with paper (I decided to use a 20cm tin and make some cupcakes at the same time). Place the dry ingrediants in a bowl and mix well.Add all the rest and mix well. Pour into the tin and place in the oven for 45-50mins until a skewer inserted into the middle of the cake comes out clean.Remove from the oven and cool completely. When cool, remove from tin and cut in half so that you have two layers.Spread half of the icing between the two layers, then put the rest on the top.
Icing:
3.5cups icing sugar 100g softened butter (I used my freshly made cream cheese) zest and juice of 2 lemons (I used 3 - I like it runnier)
Mix until smooth.
Hope this is the one, enjoy!!
letto,
May 6, 7:30pm
petal-pickle, thanks heaps, yes that's the one I want to try.. cheers
petal-pickle,
May 6, 9:33pm
You're welcome, hope it's as good as it sounds!!
nzbadger,
Sep 6, 12:45pm
Made it yesterday. Very yummy. Would probably leave the coconut out next time as not a big fan of it. Took 65+ mins & then was still soft/ raw in the very centre. Had correct sized container & an Oven thermometer so not sure why. It tested 'cooked' with the skewer but sunk in the middle when i took it out of oven. Still tasted good & you wouldn't know it was GF
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