John J Vyhnanek

John's Carrot Cake

Source: 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.

Quantity Ingredient
4 Large Eggs
1.5 cups Sugar
3 teaspoons Cinnamon
1 teaspoon Salt
1.5 teaspoon Baking Soda
3 teaspoons Baking Powder
1 teaspoon Vanilla Extract
1.5 cups Vegetable Oil
2 cups Flour
2 cups Shredded Carrot
3/4 cup Crushed Pineapple
1/2 cup Chopped Walnuts

  1. Preheat oven to 175C

  2. In a large mixing bowl, combine the eggs and sugar, mixing well

  3. Add cinnamon, salt, baking soda, baking powder and vanilla. Mix well.

  4. Add oil, then flour, one cup at a time. Mix well.

  5. Stir in the carrots, pineapple and nuts.

  6. Grease and flour an 8 x 11 inch baking pan. Fill with batter.

  7. Bake for 35-40 minutes.

  8. Cool for twenty minutes, then turn out on a wire cake rack to cool completely.

  9. Top with simple whipped cream with a touch of vanilla.

 

 

 

WELCOME

RECIPES HOME PAGE

DAVE ON CURRY

BAKING

Sauces, Chutneys, Relishes, Jams and Marmalade

Tramping (Hiking)
Tucker

Kefir

Snacks

Spreads, Dips, Entrees, and Dressings

Soups

MAIN COURSES:
Vegetarian

MAIN COURSES:
With Meat or Fish

Desserts