Page 212 - COMING UNSTUCK by Sara tuck
P. 212
big bad I've no idea why I originally
called this big and bad
carrot cake – although it really is
a pleasingly large cake.
I think maybe it’s just that
I like a cake that sounds
somehow a bit bad-arse…
2½ cups plain flour Preheat the oven to 170˚C (340˚F) and line the base and sides
⅔ cup caster sugar of a 24cm (9½ in) cake tin with baking paper. Sift all dry
⅔ cup brown sugar ingredients together into a big bowl and stir to combine. In
1 tsp baking powder a food processor use the grating attachment to grate the carrots,
1 tsp baking soda then squish them all to one side and change the blade to the
(bicarbonate soda) whizzy one. Add the banana, eggs, oil and zest to the carrots
1 tsp mixed spice and do a quick pulse to combine; you want the carrots a bit
¼ tsp ground allspice more chopped but not mush. Plop this whole lot into the dry
2 tsp ground cinnamon ingredients, and spoon the pineapple, walnuts and sultanas
¼ tsp salt on top. Fold all together until the dry ingredients have been
2 big carrots, peeled incorporated. Spoon into the prepared tin and bake 65-70
1 small banana, peeled, minutes or until a skewer poked into the centre comes out clean.
mashed Turn the oven off but leave the cake in for 5 more minutes,
3 eggs then take out and leave to cool in the tin before removing to
1 cup flavourless baking oil ice/frost. For the frosting just whizz the butter, cream cheese,
finely grated zest of 1 orange zest, orange juice and 3 cups of icing sugar together in your
227g (8 oz) can crushed food processor – add the extra icing sugar if you want it to be
pineapple, drained in a sieve a firmer consistency – it makes heaps, so if you don’t want to
⅔ cup roughly chopped use it all just freeze the left over for smearing on your next
walnuts healthy bran muffin!
⅔ cup sultanas
Cream cheese icing (frosting):
30g (1 oz) butter, at room
temperature
250g (9 oz) cream cheese,
at room temperature
finely grated zest of 1 orange
1 tbsp orange juice
3-3½ cups icing (powdered)
sugar
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