“Time goes by so fast, people go in and out of your life. You must never miss the opportunity to tell these people how much they mean to you”. ~ Author unknown.
Is it just me, or are the weeks disappearing faster than ever these days? The more I spend my time enjoying my days and the busier I become, the faster the weeks are over.
It’s official ~ time really does fly when you’re having fun!
When the weekend arrives and my family have the opportunity to spend more time relaxing at home, without the pressure of work or school, I like to bake a treat for them to enjoy.
Last Sunday afternoon I baked the most delicious carrot cake ever! My family devoured it in no time at all, firstly whilst still warm from the oven, taking slices to work and school, as a snack when arriving home and it has even been enjoyed as a ‘dessert’ after dinner!
You’d be hard pushed to find a cake more popular than that!
So, here is the recipe for my most popular cake of all time, as voted by my family…
2 cups of caster sugar
1 teaspoon of salt
1 ½ teaspoons bicarbonate of soda
1 cup of undrained, canned crushed pineapple
2 cups of grated carrot
1 ½ cups of salad oil
1 teaspoon vanilla essence
1 cup of chopped walnuts
Sift the flour, sugar, salt and bicarbonate of soda into a large mixing bowl, add the crushed pineapple, grated carrot eggs, oil and vanilla essence. Beat all ingredients together until well combined.
Stir in the chopped walnuts. Spoon the mixture into either one large square cake tin, or two loaf tins (it is quite a large cake, so can be divided into two).
Bake in a pre-heated 180 degrees C oven. One large cake will take around 2 hours to cook, and the two loaf tins will cook in about 1¼ hours. Check the cake with a cake tester to make sure it is cooked through.
Although the recipe calls for walnuts, I used pecan nuts, from my own garden. We still have a bucket full to use of this year’s bumper crop.
Treat your family, and enjoy! 🙂