posted by maree 09-25-100 9:41 AM
Anna's Carrot Cake
Adapted from Telitzky, Gretta Anna (1978) "The Gretta Anna Recipes," Sydney, Quando Pty. Ltd, ISBN: 0 908435 00 2.
1 cup grated fresh young carrots
1 (15 oz./400 g.) can crushed pineapple, drained, reserve juice
1 cup flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
2 eggs
5 tablespoons (Aus.=100 ml./20 teaspoons) oil
1/4 cup chopped walnuts
Grate enough fresh young carrots to give one full cup, set aside. Strain the juice from 1/2 a 15 oz (400g) can of crushed pineapple. (You need to use half of the pineapple- reserve the other half and the juice for another use.)
In a bowl mix flour, baking powder, baking soda, salt, sugar. Add eggs and 5 tablespoons oil. Add to dry ingredients, mixing well. Stir in the grated carrot, crushed pineapple (1/2 of the can, strained) and chopped walnuts.
Bake in a 350F (175C) for 35-40 minutes. Cool before turning out and covering with icing.
Cream Cheese Topping:
3 tablespoons (Aus) butter (2 oz.)
3 tablespoons cream cheese (2 oz.)
1/2 teaspoon vanilla essence
1/2 pound (500 g.) icing sugar
In a bowl, mix butter, cream cheese, vanilla essence, icing sugar and beat all together very well. If too thick, add a small amount of milk or lemon juice to give a smooth consistency.