Yield 1 cake
There's something special about a slice carrot cake - it always feels like it's doing you good. This wonderful hearty recipe has been in our family for forty years.
4 cups plain flour
4 tsp bi carb soda
3 tsp cinnamon
1 tsp nutmeg
500gms grated carrot (this is about three cups or 4 medium carrots)
3 cups raw sugar
1 cup desiccated coconut
1/2 cup currants
1/2 cup nuts
2 cups oil
6 beaten eggs
Sift the first four ingredients twice, then add the remaining ingredients. Stir well to combine.
The mixture must stand for 20 minutes before baking. The standing times allows for a culinary chemical reaction to take place.
Bake for about 1 hour in a moderate oven.
Allow to cool, then you can ice it with cream cheese icing if preferred.
Mausie, my mum, has made some alternations to the recipe over the years.
She adds more carrots and nuts.
If she doesn't have currants, she substitutes raisins or dried cranberries (sometimes sold as craisins)
Recipe by Cooker and a Looker - Australian Home Cooking at https://cookerandalooker.com/nannys-carrot-cake/