It’s no secret how much I love baking, especially this no butter Carrot Cake. Previous to setting up LTCO I used to buy and sell cafes. You might have read that within the ‘About Us’ page. I was a hospitality entrepreneur and bought and sold cafes in New Zealand. It’s how I fell into interiors, which (aside from baking) is my true calling in life. I would buy a cafe with my then partner, refurb the interiors, use a similar format with the food in each, and sell the cafe on as a going concern when the accounting books looked rosie!
This Carrot Cake recipe was given to me and I have made and sold slices of it in each cafe I owned. In a cafe, I owned in Nelson at the top of the South Island in New Zealand so many people told me it was the best Carrot Cake they’d ever had. It’s easy to make so please do give this one a go if you are a fan! It’s a no butter Carrot Cake, so it’s super moist and lasts a few days in an airtight container.
Love Laura x
Mix dry with wet and beat well. Bake for 35 minutes at 180 degrees in two 23cm round cake tins.
256g plain Flour
2 tsp baking soda (bicarbonate of soda)
2 tsp cinnamon
8oz pineapple (you must blend this before putting in the cake to make it crushed and a smooth consistency for the cake)
336ml salad oil
2 teasp vanilla extract
1 teasp salt
256g grated carrots (2-3 carrots depending on size)
Carrot Cake Cream Cheese Icing
125g butter, melted slightly, (say 10 seconds in the microwave)
225g cream cheese
450g icing sugar
1 tsp vanilla essence
Blend together. Ice cake sparingly in the middle and heavy on top.
Finish with a sprinkle of coconut.