My aunty and uncle own a cafe on the beach about 10 minutes north of Cairns. It’s called Strait on the Beach, it’s a little slice of tropical heaven just outside of the city.
Over the last few years it’s been my tropical get away in the midst of Melbourne winters, or before and after ski seasons at Falls Creek. I step of the plane in Cairns and the heat wraps around me, engulfing me with warmth.
I use this time as a working holiday, adventuring north to work in the cafe for a few days, get paid and do a little lying on the beach or a mini road trip.
Usually if I’m working in the cafe I get put on large quantity baking. My aunty shares recipes with me, I share recipes with her, this one I’m going to share with you, was one she shared with me.
This carrot cake is delicious and moist, it’s the kind of sweet that makes your mouth water when you smell it, but not so sweet that you can’t have a ginormous slice with a cuppa. I added sultanas but you don’t have to.
Do you have recipes that you love to share?
- 1½ cups of plain flour
- 1 cup of sugar
- ¾ tsp bi carb soda
- ½ tin of crushed pineapple
- 2 eggs
- 1 tsp vanilla essence
- ½ cup of walnuts
- 1 cups of grated carrot
- ½ cup of vegetable oil
- ½ cup sultanas (optional)
- Mix all together, pour into greased and lined loaf tin.
- Bake 180 degrees Celsius for 1¼ hours