I will return to making this cake again and add more photos.
Yesterday I wanted to make a cake for Bikerboy’s birthday weekend and one of his favourite cakes is Carrot Cake but he also loves pineapple which reminded me there are recipes somewhere in my books for Passion Cake containing pineapple, some of the recipes also contain carrot and some don’t. I had less than an hour to put together a recipe and bake, no time to look through books, my first call was to twitter to see if anyone had a carrot cake recipe I could adapt and the lovely Baking Barrister did here.
I need to write down this recipe before I forget because right now it only exists on a scrap piece of paper and knowing how I am I will lose it, then spend an hour looking for it before realising I threw it away along with other papers when I was going through a mad clearing up whirlwind thing.
And just in case I haven’t made it clear this recipe was a winner, a keeper as they say, the man of the house says even better today. Yesterday we had it while warm with Coconut & Lime ice-cream an ideal pairing, so yes a frosting of some kind with those flavours would finish it off perfectly.
Spelt, Carrot, Pineapple, Allspice Cake
The notes on the side are for me to remember for next time
Line the bottom and sides of 20cm (8inch) cake tin. Preheat oven to 180C / 350F / gas 4
- 250g white spelt flour (must also try normal flour)
- 150g grated carrots (grate them fine because they float in the batter better and evenly distributed)
- 225g crushed pineapple (don’t be tempted to finish the tin or will make batter too heavy)
- 170g light muscovado sugar
- 175ml sunflower oil or other flavourless one (next time cut back oil bit & make it up with pineapple juice)
- 4 eggs, beat lightly with fork until well mixed
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon bicarbonate of soda
- 1 teaspoon of ground Allspice
- 1/2 teaspoon of ground cinnamon
- and nearly forgot a scant of raisins about 50g
Mix all the ingredients together. Put into tin and bake for 40 min.
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