carrot cake

Carrot cake is, for me, synonymous with the 1980s. Does anyone else remember the astonish, delight and - let's face  it, a little suspicion - at the wonder of the microwaved carrot cake? Or perhaps you enjoyed a slice of carrot cake with your Vienna coffee in a coffee lounge.

When I researched the topic of Australia's history with carrot cake, I was surprised to learn that Australia has had a love affair with it since the 1930s. When sugar became expensive or hard to come by, carrot cake came into its own, thanks to carrots' natural sweetness. Even more surprising is that its history in the UK goes back as far as the Middle Ages, for similar reasons.

I always include pineapple in my carrot cake - controversial to some purists, who argue that it takes this cake into Hummingbird Cake territory. However I'm in good company as there are several traditional baking organisations who also include pineapple, such as the CWA and some yearly agricultural shows. Tinned yields better results than fresh because it's softer and sweeter. If you want to use fresh pineapple, cook it until it's soft first.

Confession: I make this as 12 cupcakes rather than a whole cake because my instincts for knowing when a whole cake is ready to come out of the oven are lacking. With smaller cakes it's easier to tell, for me at least, but feel free to make this cake in a standard 20-23cm round cake tin, or standard Loaf tin. Please see the bottom of the recipe for notes on making a standard cake.
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