Back to an old favourite for the fourth installment of the Bakers Dozen with a good old Carrot Cake.
This recipe is similar to an old recipe of my mothers that I used to make, and does contain a lot of oil, but includes a difference with the addition of crushed pineapple.
The cake was very easy to bake, not really too much to it, just lots of slow cooking in the oven. I ended up baking this one for midway between the 1 1/2 to 2 hours recommended. The cake is fairly forgiving as far as cooking time, so it could’ve done with maybe another 5 to 10 without it getting too dry. The amount of pineapple, carrot and oil in the cake is more than sufficient to maintain the moisture content.
Once cooled, the cake was frosted with a pretty standard cream cheese frosting and dusted with chopped pecans.
Was the recipe easy to follow? – Yes
Did it look like the cake pictured? – Yes
Would we make it again? – Yes. This cake was made for my Dad’s birthday, so another one will be made this week to take to work.
The next cake is the Concorde Gateaux, and is going to be serious.