I don’t think I have mentioned this before but I absolutely hate cooked carrots. I don’t mind them chopped up really small in a Bolognese or Shepherd’s Pie but to this day, if I go to my mum’s for a family dinner I get raw carrots on my plate instead of cooked. This hatred of cooked carrots meant that I did not eat carrot cake until well into my thirties and even then, my first taste was by stealth!
I clearly remember my first taste of carrot cake. It was someone’s birthday at work and I was too busy to attend the celebration but one of my friends brought me back a piece of cake. Still concentrating on what I was doing, I took a bite.
“OMG…this is delicious!!!! What on earth is this?”
My friend looked rather non-plussed. “It’s carrot cake…”
“This is carrot cake?”
“Yes”
“Is there any more?”
Since then I have been making carrot cake on the reg so I was a little surprised when I mentioned that I was going to blog my “Classic” carrot cake recipe and the fussiest eat in the world said
“I don’t think you can call it classic”.
“Why not?”
“Well….it has pineapple in it…It’s delicious. But it’s not classic carrot cake”
“Carrot cake has pineapple in it”.
“No other carrot cake I ever ate had pineapple in it”
“It’s based on a recipe by Tina Turner”
“That doesn’t make it a classic”
Well, I beg to differ. I think that absolutely makes it a classic. And you can argue with me all you want. Try arguing with her!
She will kick your ass all the way to Nutbush City Limits! Anyway, I changed the name so it homaged Tina a bit more!
The Recipes
As mentioned my recipe for carrot cake is based on a recipe by Tina Turner from the book “Cool Cooking” by Roberta Ashley. I have adapted it in minor ways:
- My version uses butter not margarine
- I leave out the currants
- I add some rum. Pineapple and rum is a great flavour combination and the rum works really nicely with the brown sugar and cinnamon too! Plus, now more than ever, what isn’t better with a little bit of booze!
- I prefer cream cheese icing rather than the cream suggested by Tina
The OG Tina Version
Here are the original recipe and the front and back covers of the book it comes from.
My Tweaked Version
PrintSimply The Best Carrot Cake
A delicious cake, based on a recipe by Tina Turner. This cake is easy to make and keeps beautifully! This will last for a week if kept in the fridge – if you don’t eat it all first!
- Category: Cakes
- Cuisine: American
Ingredients
For The Cake
- 120g butter
- 1 1/2 cups firmly packed brown sugar
- 3 eggs, well beaten
- 2 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp bicarb of soda
- 1 cup chopped walnuts
- 1 400g can crushed pineapple (drained)
- 2 cups grated raw carrots
- 3 tbsp dark rum
- 1 tsp vanilla essence
- 1 tsp cinnamon
For The Icing
- 80g icing sugar
- 250 grams cream cheese
- Zest of a lemon
- Juice of 1/2 a lemon
- Additional walnuts, toasted and chopped to decorate
Instructions
For the cake – Preheat your oven to 170C (150 Fan forced).
Lightly grease a 20cm (base) round cake pan and line with non-stick baking paper.
Cream the butter with the sugar until pale. Add the eggs one by one, mixing thoroughly between each addition.
Add the flour, baking powder, bicarb and cinnamon.
Mix again until all the ingredients are well combined.
Add the carrots, pineapple, walnuts, rum and vanilla.
Stir through so that all the ingredients are well combined.
Pour the batter into the prepared cake tin and bake for around 45 minutes or until a skewer inserted into the middle of the cake comes out clean.
Set aside for 5 minutes, before turning out onto a wire rack to cool completely
For the icing – place the cream cheese, icing sugar and lemon juice in a bowl. Beat together unitl well combined.
- Spread over the cooled cake.
- Top with addtional chopped walnuts and lemon zest.
Hope you all have a wonderful week!
Stay safe!
