Carrot Cake & Culinary Culture
When I was about 7 years old I came home after school with my best friend Irene and Mum presented us both with a piece of cake for afternoon tea.
"Did you like that?" she asked.
"Yes!" we replied heartily.
"What kind of cake do you think it was?"
We didn't know. Then, we were told the dirty secret. Mum had put veges in our cake. It was carrot cake. I remember making spewing noises as only seven year olds have the rudeness to do. But ever since then I have always enjoyed carrot cake and haven't been afraid to try anything... once.
It's interesting how set in our ways we are when it comes to food. I suppose that's why it's so hard to break food habits even if they're bad ones. I really enjoy porridge for breakfast, but if I tried to eat it for lunch I don't imagine I'd enjoy it very much.
The good thing about travel is that you are forced to go out of your culinary comfort zone. Sometimes you're surprised at what you really didn't expect would taste any good. In Africa they use corn kernals in fruit salad. It tastes fine. Corn, like carrot and pumpkin, is a sweet vegetable, so why not? In Japan it's sometimes mind over matter. If you can get over the idea that you're eating raw flesh, sashimi is very nice, and is actually the best quality and freshest fish there is.
Partly because I'm a bit weird and partly because I'm a bit travelled, I now have what some family and acquaintances consider to be a strange set of food habits. Wherever I go there's something weird about what I eat. In London, my colleagues couldn't believe I was eating celery and peanut butter. By the look on one woman's face I was making some of them sick just making them watch me. The Japanese, on the other hand, eat lots of vegetables all the time, including for breakfast. If you're caught eating up last night's soup before eleven a.m. in New Zealand, though, others will comment.
A short while ago I made macaroni cheese and sprinkled potato chips and cheese on the top of it before browning and melting it under the grill. The Aussies in the house had never heard of this. They told me it must be 'a Kiwi thing'. Actually I think it's just a family thing, and I'm sure most Kiwis wouldn't think of doing it. But, I am an ex-pat and the thing all ex-pats must have in common that any small peculiarity in our habits seem to be attributed to our being 'whatever'-nationality. For the record, and in defence of other Kiwis, some things I do strangely are just me being weird. Not the entire nation. Nobody in the world ties their shoes like I do.
Ingredients
3/4 cup self-raising flour (I didn't have normal flour so used all wholemeal flour after sifting out the braney bits.)
3/4 cup wholemeal flour
1 teaspoon mixed spice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon baking soda
1 cup Caster Sugar (normal white sugar will do)
3 large eggs
1 cup sunflower or canola oil (olive oil will do)
1 teaspoon vanilla essence
3/4 cup chopped walnuts (I never have these as I'd only eat them - you can leave them out)
2 cups grated carrot
1/2 cup sultanas or raisins
2 tablespoons desiccated coconut (I prefer it without coconut - some recipes have more)
Cream Cheese* Icing
125 g cream cheese, softened
50 g butter, softened
2 1/2 cups Chelsea Icing Sugar
Method
Preheat oven to 180°C. Sift flour, spices and soda into a large mixing bowl. Add all remaining ingredients and stir with a wooden spoon until just combined; don’t beat. Grease a 20 – 23 cm cake tin (6 cm deep). Pour cake mixture into the tin and smooth the surface. Bake for one hour. The cake is cooked when a skewer inserted into the centre of the cake comes out clean. Remove from oven and cool. Remove from cake tin. Spread top of cake with cream cheese icing.
Cream Cheese Icing
Beat all ingredients together until smooth. Spread over top of cake. My Mum also decorates it with lemon or orange rind and flower petals. (I'm too set in my food habits to eat petals, however.)
*Turns out not everyone around the English speaking world knows what cream cheese is. In London you'll get by using the brand name 'Philadelphia', and I've noticed this brand name is widely used in Aus too. Such is the power of marketing and monopoly, eh? Philadelphia's a Tom Hanks movie for crying out loud! Oh yeah, and a place.









