Ridiculously Good Wedding Carrot Cake
My darling mother-in-law made this as one of three cakes we served as our "wedding cake" / tasting table. I had so many comments, I begged her for the recipe. Apparently, it's a family secret, she doesn't know I've published it so if you see her, don't mention it.
Pour into a large ring tin (mine is 23-24 cm)
Bake at 170 C for 50 mins
Leave in tin for 5 mins before turning out
2 cups wholemeal flour
3 cups grated carrot
2 cups raw sugar
1 small zucchini (grated –optional)
2 tsp baking soda ½ cup chopped walnuts or toasted sunflower seeds
2 tsp cinnamon
1 tsp salt
4 eggs
1 cup olive oil
1/3 cup water
Mix dry ingredients, add oil and water ..mix well, add eggs ..beating well after each egg is added
Fold in carrots, zucchini, nuts and/or sunflower seeds
CREAM CHEESE ICING:
1 carton cream cheese (at room temperature)
2 cups icing sugar
1 tsp lemon zest or juice or pure vanilla essence
1 tbsp melted butter
Beat cream cheese until soft
Add other ingredients
I like to top the cake with chopped nuts+dried mango slivers or orange zest+pumpkin seeds