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The best carrot cake recipe a la Lizzy

23/10/2015

50 Comments

 
The best carrot cake recipe a la Lizzy
When you are young, it's hard to imagine that someday you will be old. Before I hit 55, I used to wonder what it would feel like to be "middle-aged". Would I grow old gracefully, or would I become one of those curmudgeonly old birds like Jenny Eclair and Germaine Greer, stars of the hilarious TV series, Grumpy Old Women?

​Theodore Roosevelt once said: "The only time you really live fully is from thirty to sixty. The young are slaves to dreams; the old servants of regrets. Only the middle-aged have all their five senses in the keeping of their wits". Being a lady of a 'certain age', all I can say to that is: 'Ha!'.


Since retiring from full time work a couple of years ago, I've definitely started to gripe about a few things: the ever-changing weather; neighbours who won't mow their lawns or weed their gardens; drivers that tailgate or weave in and out of traffic; teenagers who walk and text at the same time without looking where they're going; and children running through the library screaming their lungs out – to list just a few. Are you with me?

I've also become something of penny-pincher too. And with good reason. Since when did a slice of cake cost eight dollars!? Yes, I know that restaurants have overheads, but come now. Not only is that an outrageously expensive piece of cake, but one must wait ages before the waitress brings the cake to the table too. Gah. What's wrong with her. Can't she see that we're old and running out of time on this earth.

​Of course, I'm writing this in a most facetious manner, dear friends, but you do see my point, don't you.

It was after a recent outing to a local
café in a trendy part of the city that I took to the kitchen to create THE BEST carrot cake ever. I baked it with the mindset that it wouldn't costa de lotta. My sous chef and chief taste tester, Peter, agrees, that it is the best carrot cake he's ever eaten. The macadamia oil and grated apple help keep the cake moist for a few days, should it last that long. I've made it several times now and feel that my recipe is a keeper.

​Enjoy the best carrot cake recipe a la Lizzy. 

​THE BEST CARROT CAKE RECIPE A LA LIZZY
125g/1 cup plain (AP) flour, sifted
2 teaspoons baking powder
2/3 cup rapadura sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon ground vanilla*
1 teaspoon ground ginger
1 tablespoon mixed peel pieces
2/3 cup walnuts, toasted and chopped (save 2 tablespoons for decoration)
2 cups (3 large) carrots, grated
1 red apple (150g), grated 
150 mls macadamia oil

2 free-range eggs, whisked

For the cream cheese icing:
100g cream cheese (low fat is good too), softened
1/2 teaspoon ground vanilla
40g butter, softened
200g icing sugar, sifted
1 teaspoon fresh lemon juice
2 tablespoons of the toasted chopped walnuts, to decorate

To make the cake.
Preheat your oven to 180 degrees C. Grease an 18-cm (or 20-cm for a lower rise) cake tin and line the base and sides with baking paper. 

Combine the dry ingredients: the flour, baking powder, sugar, spices, peel and two tablespoons of the walnuts in a Pyrex mixing bowl and mix to combine making sure there are no lumps. With a sturdy spatula or large serving spoon, fold in the grated carrot and apple, then mix in the macadamia oil and the whisked eggs. Stir until combined, but do not beat. 

Pour the cake batter into your prepared tin and bake for 45-60 minutes, until the cake is golden brown and a skewer inserted into the centre tests clean. Bear in mind that the cake baked in the 20-cm tin will be lower rise and the middle will cook more quickly than the higher-rise 18-cm tin. Meanwhile, combine the ingredients for the cream cheese icing in a separate Pyrex dish and mix with a sturdy spatula until the icing is smooth and there are no lumps. Pop the dish into the refrigerator and allow it to chill while the cake is cooking. 

Remove the cake from the oven and allow to cool for ten minutes, then remove the cake from the tin and leave on a wire rack and allow it to cool completely.

Using a palette knife, spread the icing decoratively over the top of the cake. Sprinkle with the remaining walnuts. Store in an airtight container. Serves 8-10.


Notes: the fresher the spices, the better the cake. I suggest grinding them fresh for your baking. *You can make ground vanilla bean powder by grinding those dried vanilla beans you've been storing with your caster sugar. It has an intense vanilla flavour. I love it. If you don't have access to dried vanilla beans, use good quality vanilla extract.

An original recipe by Liz Posmyk, Good Things. Words and images copyright.
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The BEST carrot cake recipe ever by Liz Posmyk, Good Things

So tell me dear readers, are you still a youngster? Have you ever thought about growing older? Or are you in the prime of life already, as described by Roosevelt. And do you agree with what the good gentleman said? 
50 Comments
Peter
23/10/2015 01:31:10 am

This is the best carrot cake ever. PS sometimes I wake up grumpy. Other days I let her sleep!

Reply
Lizzy
23/10/2015 02:10:52 am

I know. I like it too. And as for the grumpy bit. Ha! xx

Reply
Fran link
26/10/2015 10:28:24 pm

Ha ha ha, this made me laugh. Poor Liz ; )

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Sammie link
23/10/2015 02:42:27 am

Well I'm not sure what mood you are in today but you have definitely improved mine. Carrot cake is absolutely my favourite cake of all time. I too struggle to pay a ridiculous amount of money for a slice of cake, especially when I know I can buy all the ingredients and have a whole cake for the price of a slice or too. Gorgeous cake that looks absolutely delicious. Thank you for such a yummy recipe. Sammie

Reply
Lizzy
23/10/2015 03:17:04 am

Thanks so much, Sammie... glad to hear I am not alone when it comes to saving my pennies and preferring to bake at home. Thank you for your kind words x

Reply
Sue
23/10/2015 04:18:55 am

Not being a cook or baker I am in love with the cafe lifestyle and other easy ways to enjoys all the wonderful goodies in the world that, yes, also make me fatter. But, yes I too resent having to pay so much but if the cake/tart/morsel appeals I will pay for it and damn well enjoy it, or complain bitterly.

As for getting old, I am really enjoying these years of freedom since retiring and feel that I am still growing as a person (and not just from eating too much!) with opportunities available to enjoy life even more, with travelling, reading and just relaxing. I can be lazy too for sure but that is what I enjoy too, so I hope to this for a long time

Reply
Lizzy
23/10/2015 04:47:16 am

Sue, you have a great philosophy and great outlook on life. Enjoy. And thanks so much for stopping by x

Reply
The Surprised Gourmet link
23/10/2015 06:59:10 am

I agree with you about the cost of food in restaurants today. Maybe it's with age that we see those costs differently. Your carrot cake looks delicious.

Reply
John / Kitchen Riffs link
23/10/2015 04:11:26 pm

Getting older certainly has its downsides, but overall it's a really good thing. Really, really good. It's a lot like weekends when you were young, except now every day is a weekend. Plus you have your own ice cream money. Doesn't get any better than that. ;-) Anyway, super recipe -- thanks so much.

Reply
Hotly Spiced link
23/10/2015 05:12:59 pm

I hear you. I sometimes think I'd be perfect on 'Grumpy Old Women' - so much to gripe about! I do think you have some lovely ingredients in this carrot cake and I'm sure the macadamia oil and that special sugar lift this to another dimension. You do mention 'ground vanilla' in the cake and the frosting. Is this something I haven't come across or do you mean extract? xx

Reply
Lizzy
23/10/2015 05:33:13 pm

Hi Charlie... I've often written about dried vanilla powder here... but here is an explanation, which I've now added to the recipe: "You can make ground vanilla bean powder by grinding those dried vanilla beans you've been storing with your caster sugar. It has an intense vanilla flavour. I love it. If you don't have access to dried vanilla beans, use good quality vanilla extract."

Reply
Amanda link
23/10/2015 05:40:35 pm

Mmmm, delicious cake Lizzy!
I've got quite a long list of things that irk me - including the tip jar that is to be found next to so many cash registers in cafes and coffee shops these days. I've walked up to the the counter and ordered my own own (over-priced) beverage because there's no table service from the award (or close to it) paid staff and they want a tip for that?
Nope, not happening.

Reply
Lizzy
23/10/2015 05:47:06 pm

Yep, I hear you Amanda! Thanks for stopping by, have a great weekend x

Reply
Francesca link
23/10/2015 06:28:02 pm

I hear you Liz, loud and clear and have similar gripes. The beautiful thing about ageing is having the guts to say whatever you think.
Lovely cake. Imagine at $8.00 a slice,that makes around $80.00 a cake- handsome profit indeed.
What is that sugar???

Reply
Lizzy
23/10/2015 06:57:55 pm

Thank you, sista! Glad we are as one on this point. The rapadura sugar is an unrefined sugar... it has a caramel flavour. You could use brown sugar instead. x

Reply
Eha
23/10/2015 07:33:10 pm

Didn't Theodore Roosevelt get it wrong! [And obviously I am not in the under-30 group!] Am hugely amused at your definition of 'old' - wait another 20 years at least before daring to use it . . . but by then you won't want to at least another ten :) !! Now carrot cake I do make . . . and surely shall try yours: will have a more piquant taste than mine . . . well, perchance we'll leave the icing off . . .,

Reply
Lizzy
5/11/2015 01:48:05 am

I'm not so sure, Eha... I would love to know how your carrot cake is made xx

Reply
Laura (Tutti Dolci) link
23/10/2015 11:11:22 pm

I love carrot cake and I could go for a big slice now. That frosting looks heavenly!

Reply
Lizzy
5/11/2015 01:47:42 am

Thank you, Laura, it surely is x

Reply
Lorraine @ Not Quite Nigella link
24/10/2015 04:40:49 am

Sounds like an interesting recipe. Carrot cake is one of my favourite cakes ever especially with cream cheese icing.

Reply
Lizzy
5/11/2015 01:47:31 am

Ooooh, that icing, huh xx

Reply
Choclette link
24/10/2015 08:07:38 am

Haha, I think I became a grumpy old woman when I hit my 30s! Love the sound of this carrot cake. Oh for macadamia oil, it sounds fantastic. Yours is the first recipe I've ever seen on the blogosphere, other than mine, that used rapadura, so I've become a little bit excited :)

Reply
Lizzy
5/11/2015 01:47:20 am

LOL Choclette xx And yes, the rapadura is excellent x

Reply
Glenda link
24/10/2015 09:30:05 am

Hi Liz, like everyone else, I love carrot cake.
I try not to be grumpy. I remember when I was young and I would was embarrassed when my mum and Maus' mum would whinge about the cost of things. I vouched when I got old I would never do it. So now I think of the rent, and wages and workers comp and ..... the cafe owner is paying. My main gripe is the cake is never as good as you can make yourself.

Reply
Lizzy
5/11/2015 01:46:59 am

That is SO true, Glenda x

Reply
Christina @ Christina's Cucina link
24/10/2015 09:13:33 pm

$8 for a PIECE of cake? Sounds like NYC! I had to ask if it was a slice of cheesecake or the entire cake when he told me the price! Maybe it's the Scottish part of me, but I've been like that forever! ;)

This carrot cake looks and sounds divine, Liz! My oven is dead, but I can't wait to get a new one and start baking again!

Reply
Lizzy
5/11/2015 01:46:49 am

Oh my, Christina, may you have a new oven soon! xx

Reply
Anna @ shenANNAgans link
25/10/2015 01:32:45 am

Delicious! I love carrot cake, wait... i love cream cheese icing. I remember when I worked at the Convention Centre, we would make these giant slabs of carrot cake, you'd always know when I was plating it up, the offcuts wouldnt have the icing. LOL! Looking forward to trying your recipe. :)

I guess I fall into the youngster category, I havent thought too much about growing older, more that I am not achieving and doing all the things one is supposed to at my age.

Reply
Lizzy
5/11/2015 01:46:28 am

You DO fall into the youngster category love xx

Reply
El link
25/10/2015 09:53:31 am

That's a expensive piece of carrot cake. Yours looks great and probably tastes much better too. Thanks for the recipe!

Reply
Lizzy
5/11/2015 01:46:14 am

It wasn't half bad, El, thanks for stopping by x

Reply
David link
25/10/2015 12:48:54 pm

I love carrot cake and have never been satisfied with the recipes I have made. I love that yours contains apple! Maybe that is the ingredient that will make all the difference for me!

PS - love the Roosevelt quote! I only have 3 more years to get it all done! :)

Reply
Lizzy
5/11/2015 01:45:59 am

Oh yes, David, try it, and the mac oil! xx

Reply
e / dig in hobart link
25/10/2015 07:45:27 pm

I am going to be a grumpy old woman for sure - sometimes, I already think i'm there! but i'm with you. $8 for a lice of cake?! when you're a good cake-baker yourself, you really do get offended by prices like that. and then you go home and make it yourself :-)

Reply
Lizzy
5/11/2015 01:45:43 am

So true, E x

Reply
Nancy | Plus Ate Six link
26/10/2015 04:43:59 am

$8 a slice? Plus tea of coffee and you're looking at $12-14 for a little treat. What a rip off. I like the sounds of the grated apple in your cake - best carrot cake ever is a big call but I'll take your word for it!

Reply
Lizzy
5/11/2015 01:45:34 am

Nancy, thank you so much xx

Reply
Tandy | Lavender and Lime link
26/10/2015 05:36:26 am

I do not consider 60 old! But then again, I am not close to it yet. Anyone texting and walking drives me batty. But even better, I saw a young girl walking through the mall, reading a book! Not sure if I should have commended her for reading, or lambasted her for not looking where she was going. Great looking cake Liz xx

Reply
Lizzy
5/11/2015 01:45:19 am

I'm not 60 yet either... thanks for your kind words love xx

Reply
Kirsty link
26/10/2015 07:14:17 am

Oh yeah, finally a recipe I can use my Singing Dog brand vanilla bean grinder for! I just need the macadamia oil and the mixed peel and I'm good to go. Thanks Liz. Great sounding recipe.

Reply
kellie@foodtoglow link
26/10/2015 04:24:40 pm

I am not retired but I am still in complete agreement with you here. And as for the cake, I will definitely pin this to try the next time I fancy a carrot cake. I add homemade (or neighbour made!) marmalade to mine. I was recently given some macadamia nut oil and hadn't seen a recipe where it would fit best. Now I have!

Reply
Lizzy
5/11/2015 01:44:52 am

Marmalade, interesting! xx

Reply
Liz link
26/10/2015 09:34:07 pm

Carrot cake has always been one of my favorites! Adding apple was a marvelous idea---and I love that it's just one layer. My family is shrinking in size, so I don't always want a towering cake that takes us 2 weeks to eat :) Well done, Liz!

Reply
Lizzy
5/11/2015 01:44:36 am

Many kind thanks, Liz xx

Reply
Maureen link
27/10/2015 07:58:32 pm

You know what bugs me? You order said cake and a cup of flat white to enjoy with it and they bring the coffee and it's all gone by the time the damn cake arrives. So you order another coffee and yes, the cake's gone by the time the coffee arrives.

I don't know how many times I've said, "Can we get them served at the same time?" to receive a blank stare.

I love carrot cake and this looks wonderful.

Reply
Lizzy
5/11/2015 01:44:23 am

Oh, I know just what you mean! xx

Reply
Fiona Ryan
30/10/2015 04:10:56 am

You didn't mention neighbours who start their car and have it idling outside your window in the early hours.... Like the idea of apple in the recipe.

Reply
Lizzy
5/11/2015 01:43:54 am

Exceptionally good point, Fiona xx

Reply
Zsuzsa link
31/10/2015 05:17:51 pm

Dear Lizzy I am a grumpy old lady who could be nice if you gave her a slice of your best carrot cake.

Reply
Lizzy
5/11/2015 01:44:05 am

Come over my lovely friend xx

Reply

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