One of the absolutely wonderful things about community cookbooks is finding little gems like this Carrot Cake recipe from the National Woolcraft Festival Cookbook 1986.
This recipe is huge! So set up three cake tins and have a cook up for a crowd or put some cakes in the freezer. Or even better still, deliver one to someone you know who could do with some baking goodness.
The most charming thing about this recipe is that it specifies that you mix it in a bucket, so be prepared with a clean bucket or a very large alternative to mix this cake in. The recipe doesn’t specify an icing mixture, so I have included my own cream cheese icing mixture. No self-respecting carrot cake is complete without a thick layer of cream cheese icing!
Yields 3 cakes
- 8 cups wholemeal flour
- 4 teaspoons ground cinnamon
- 4 teaspoons baking soda
- 6 cups raw sugar
- 4 teaspoons baking powder
- 16 eggs
- 4 cups oil
- 16 cups grated carrot
- 2 cups of chopped peanuts or walnuts
- 2 cups sesame seeds
In a bucket mix up 16 eggs and 4 cups oil and add to dry ingredients. Finally add grated carrot, chopped peanuts or walnuts and sesame seeds. Do not over mix. Divide equally between 3 lined and/or greased cake tins and bake at 180ºC for 1 hour or until inserted skewer comes out clean.
Cream Cheese Icing:
Large pack cream cheese, 1kg icing sugar, lemon juice.
Gently warm cream cheese in the microwave or in a sink full of warm water to make it pliable and gradually add icing sugar beating constantly. Alternatively use an electric mixer. Add the juice of a lemon. Add icing sugar until desired consistency and quantity is achieved. Spread liberally over cooled cakes. Top with chopped dried fruit and nuts to decorate.