Swiss Carrot Cake

This wonderfully moist carrot cake - packed with shredded carrots and sweet crushed pineapple - is a treasured recipe Grace picked up during her cookery classes run by the Swiss nuns at St. Josephs Convent School in Dar es Salaam in the 1960s.

Ingredients

2 cups plain flour, sifted

2 tsps baking powder

1 1/2 tsp baking soda

1 tsp fine salt

1 1/2 tsp ground cinnamon

2 cups granulated sugar

4 large eggs, room temperature

2 cups fresh carrots, grated

1 small can (approx 225g / 8 oz) crushed pineapple, well drained

1 1/2 cups chopped walnuts or pecans

1 tsp vanilla extract

Icing sugar, for dusting

Cooking Steps

Step 1 - Prep the Baking Tray/Loaf Tins

Preheat the oven to 180C (350F / Gas Mark 4). Grease and flour a 9 x 13-inch baking tin or two standard loaf tins.

Step 2 - Sift the Dry Ingredients

In a medium bowl, sift together the flour, baking powder, baking soda, salt and ground cinnamon. Set aside.

Step 3 - Beat the Liquids and Sugar

In a large mixing bowl, combine the oil and sugar. Beat thoroughly using an electric mixer until well combined. Add the eggs one at a time, beating well after each addition until the mixture is smooth and light.

Step 4 - Combine Batter

Fold the flour mixture into the wet ingredients, mixing just until fully incorporated.

Step 5 - Mix in Carrots

Gently stir in the grated carrots, drained crushed pineapple, chopped nuts, and vanilla extract until evenly distributed throughout the batter.

Step 6 - Bake

Pour the batter evenly into the preapred tin(s). Bake for 55 to 60 minutes, or until a skewer inserted into the centre comes out clean.

Step 7 - Cool and Serve

Allow the cake to cool in the pan for 5 minutes, then turn out onto a wire rack to cool completely. Dust generously with icing sugar before serving.