Jo-Anne's Carrot Gateau
(Serves
14-16)
This is the
best carrot cake I have ever tasted. Jo
is the Ruth Pretty Catering chef in
charge of recipe testing and she loves to entertain at home. When you live in the country you expect
weekend visitors and this cake is a specialty at Jo’s house.
Ingredients
|
420g (2 cups) castor sugar
315ml (1¼ cups) salad oil
10ml (2 tsp) pure vanilla essence
2 tsp finely grated lemon rind
3 eggs (lightly beaten)
270g (2 cups) carrots (peeled and grated)
195g (1 cup) apple (peeled and grated)
|
250g (1 cup) unsweetened crushed pineapple (drained)
65mls (¼ cup) pineapple juice (juice from crushed
pineapple)
40g (½ cup) desiccated coconut
420g (3 cups) flour
1 tsp cinnamon
2 tsp baking soda
½ tsp salt
|
Method
·
Preheat oven to 170°C. Spray a 25cm ring tin with a depth of at
least 7.5cm.
·
In a large bowl with hand whisk, whisk together
sugar, oil, vanilla and lemon rind. (Do
not use an electric mixer because you will create too much air).
·
Add eggs and mix well. Stir in carrot, apple, pineapple, pineapple
juice and coconut.
·
Sift dry ingredients, add to bowl and gently fold
in.
·
Pour batter into prepared tin and bake for approx. 1
hour or until a cake skewer inserted comes out clean, and the cake bounces back
when you prod it.
·
Allow cake to cool in the tin for 10 minutes, then
remove cake from a tin to a cooling rack to cool completely.
·
Ice with Cream Cheese Frosting.
Cream Cheese Frosting
(enough to ice one 25cm ring
tin)
A peaky cream cheese frosting is too
sweet for me. I prefer a citrusy flavour
like this recipe has and I don’t mind that it sits smooth and flat.
Ingredients
|
375g (1½ cups) cream cheese
1 tbsp + 1 tsp zest of one lemon
30mls
(2 tbsp) lemon juice (juice of one lemon)
|
10g (1 tbsp)
butter (diced and softened)
375g (2½ cups) icing sugar (sifted)
|
Method
·
In a medium sized bowl beat
cream cheese until smooth and creamy.
·
Add lemon juice, zest and
butter and combine well.
·
Add icing sugar and beat until
combined and frosting is smooth.