A Few of My Favourite Recipes

Buttermilk Carrot Cake

This recipe comes from the Australian Family Circle Best Sellers Series, "Favourite Cake Recipes" book. I am always getting asked for the recipe, as it is a very unusual recipe. It has a biscuit like base to it.

I made a carrot cake  once, the recipe called for oil - like most of them do - and well it wasn't my best work, let me tell you! So when I was asked to make another carrot cake, I thought scoured my mums recipe books and found this one - it uses butter instead of oil. And so this became my carrot cake.

Pre-Heat Oven 180°C  

INGREDIENTS:

1½ Cups Brown Sugar

2 Cups S.R. Flour

Pinch Salt

1 teaspoon Cinnamon

185g Butter

· Put sugar, flour, salt and cinnamon in a bowl, mix well. Cut the butter into pieces, add and rub in lightly until mixture resembles crumbs. (I Use my food processor for this and make the whole cake in it)

· Divide roughly into half. Press one half over the base of a greased/lined 25cm spring-form tin.

You will also need:

2 eggs

½ cup buttermilk (I just use milk)

½ teaspoon bicarbonate of soda

1 teaspoon mixed spice

1 cup grated carrot

· Dissolve the bi-carb in the buttermilk/milk.

· Stir into the remaining half the eggs, the buttermilk mix, mixed spice and grated carrot, and beat well.

· Pour over the base in tin and bake in a moderate oven about 45min to1 hour.

· Just before serving dust top with sifted icing sugar, if desired.

NOTE – Keeps well and may be made a few days before required, also freezes well.