John's Carrot Cake
Internet - John J. Vyhnanek
We don't usually eat carrot
cake in this house. It was well and truly overdone in New Zealand in the
seventies along with fondu and most of us oldies have had all we want
for now, thank you very much.
However, we needed a birthday
cake in a hurry for someone who DOES like carrot cake and we flicked through
a bunch of recipes on the first page of a Google search. This one appealed
as straightforward and simple and it was. It was also good enough to get
our jaded palates enthusiastic about carrot cake all over again. It was
superb in fact. We tracked John with a further search to his website and
we recommend you have a look at it. Just click on his name.
John's original recipe used
a tablespoon of cinnamon and of baking powder and we have changed that
measure back to teaspoons. In NZ and OZ, a tablespoon is typically 4 teaspoons,
twice the size of a dessert spoon. In the USA it is three teaspoons.
Preheat oven to 175C
In a large mixing bowl,
combine the eggs and sugar, mixing well
Add cinnamon, salt, baking
soda, baking powder and vanilla. Mix well.
Add oil, then flour, one
cup at a time. Mix well.
Stir in the carrots, pineapple
Grease and flour an 8 x
11 inch baking pan. Fill with batter.
Bake for 35-40 minutes.
Cool for twenty minutes,
then turn out on a wire cake rack to cool completely.
Top with simple whipped
cream with a touch of vanilla.
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