Carrot Cake The Aussie Way
Carrot Cake has always been a family favourite of ours, but when we were in England we realized that us Aussies make our carrot cakes a little differently to our British friends. It seems that the British like their Carrot Cake more cake than carrot, and we like ours more carrot than cake. So this Mothers Day, I decided to create this family favourite just the way we like it! Heavily spiced, chunky and with A LOT of carrots. This is Carrot Cake the Aussie Way. Happy Mothers Day!
MY TOP TIPS FOR MASTERING THIS BAKE
#1 To ensure that your eggs are mixed through your batter evenly, (as it is such a thick batter) whisk them lightly with a fork before adding them to the batter! This way, you won't end up with streaks of egg white through your batter and avoid eggy chunks in your finished product.
#2 To achieve the decorative look in this photo, firstly, ensure you're using organic carrots to prevent them leaching chemicals into your cake. Cut your carrot top, insert a toothpick into the carrot and then press it into the cake to hold it secure. For foliage without a carrot top attached, wrap masking tape around the cut end of the stems to both hold them together and prevent any liquid (which could possibly contain pesticides and other chemicals) present in the foliage from leaking into the cake.