Name: Rosemary’s Reliable Carrot Cake
Cuisine: Australian
Ingredients: 3 eggs, lightly beaten; 440 g tinned crushed pineapple, strained; 90 g (1 cup) desiccated coconut; 120 g (1 cup) chopped walnuts or pecans; 2 teaspoons bicarbonate of soda; 60 g (½ cup) pure icing sugar; 90 g unsalted butter, softened; 125 g cream cheese, softened; finely grated zest of 1 lemon; ½ teaspoon vanilla essence; 2 teaspoons vanilla essence; 465 g (3 cups) coarsely grated carrot; 2 teaspoons ground cinnamon; ½ teaspoon ground ginger; 440 g (2 cups) white sugar; 250 ml (1 cup) vegetable oil; 2 teaspoons mixed spice; 300 g (2 cups) plain flour

Preparation info

Difficulty
Easy

Appears in

The Australian Blue Ribbon Cookbook

By Liz Harfull

Published 2014

About

Entering show competitions is not about the money. Even the most successful cooks rarely win enough to cover the cost of ingredients and entry fees. But it’s a completely different story at Sale if you happen to win the National Great Carrot Cake Contest. Victors in what has become one of Australia’s most lucrative cake competitions go home with an extraordinary $1000, thanks to the vision, energy and persuasive efforts of Rosemary Mowat.

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