Boiled Carrot Cake
"A delicious, moist carrot cake with a touch of class. The recipe can be altered by adding or omitting fruit varieties or nuts.
The cake will stay moist for 3 to 4 days, if it lasts that long!"
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
8 slices
ingredients
- 1 cup grated carrot
- 3⁄4 cup raisins
- 3⁄4 cup water
- 3⁄4 cup caster sugar
- 30 g butter
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground nutmeg
- 3⁄4 cup plain flour
- 3⁄4 cup self raising flour
- 1⁄2 teaspoon bicarbonate of soda
- 1⁄2 cup chopped walnuts
directions
- Combine carrot, raisins, water, sugar,butter, cinnamon, nutmeg in a saucepan.
- Stir over low heat until sugar is disolved. Do not allow to boil.
- Bring to boil, reduce heat, cover and simmer for 10 minutes.
- Cool to room temperature.
- Sift half flours and soda into cold mixture.
- Then sift remaining flours and add walnuts.
- Spread into a well greased cake tin. Bake in a moderately slow oven for about 1 hour.
- Stand for 5 minutes before turning onto a wire rack to cool.
- Tip. Any dried fruit can be used and the walnuts can be ommitted.
- Frosting can be added to cake.
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RECIPE SUBMITTED BY
Pietro
Australia
I live in country Western Australia, 158 kms from the City of Perth. It is an agricultural area with Mediterranean type climatic conditions. Our family has always grown fresh produce so it is easy to use fruit and vegetables that are in season. My favourite cookbooks are anything written by Antonio Carluccio, Margaret Fulton, Stephanie Alexander,Jamie Oliver and just about any other?cookbook that is full of interesting and tempting recipes. I like to experiment with food and bring out the best of flavours in any dish that I prepare. Do I love homemade Italian food? How can you live without it? But then I love Indian,Asian, Middle Eastern,European cuisines and the good old Aussie food as well. Nothing beats a good barbecue with the family and friends.
