I’d like the memory of me
to be a happy one.
I’d like to leave an afterglow
of smiles when life is done.
I’d like to leave an echo
whispering softly down the ways,
Of happy times and laughing times
and bright and sunny days
I’d like the tears of those who grieve,
to dry before the sun;
Of happy memories that I leave
when life is done.
Helen Lowrie Marshall
Bunny's Famous Carrot Cake Recipe
INGREDIENTS
325g grated carrots
100g chopped California walnuts
1 ½ cups caster sugar
¾ cup sunflower oil
3 eggs
1 tsp vanilla extract
1 ½ cups plain flour
1 ½ tsp bicarb soda
¾ tsp baking powder
2 tsp mixed spice
Pinch of salt
Canola oil spray
Ingredients for frosting
120g cream cheese (at room temperature)
50g butter (at room temperature)
1tsp vanilla extract
1½ cups soft icing mixture
Method:
1. Preheat oven to 170°C fan forced. Grease 22cm Bundt cake tin with canola oil spray and place upside down.
2. In a large bowl, beat caster sugar and sunflower oil on medium-high speed for 5 minutes.
3. Add eggs, one at a time, whisking between each to combine. Add vanilla.
4. In a separate bowl, sift plain flour, bicarb soda, baking powder, mixed spice, and a pinch of salt together.
5. Mix wet ingredients with a spoon. Sift in dry ingredients, fold gently.
6. Gradually fold in carrots, then nuts.
7. Tip mixture into tin and bake for approximately 50 minutes to 1hr 5 minutes.8
8. Allow to cool for at least 10 minutes in tin then transfer to wire rack
9. In a small bowl, add cream cheese, butter, and vanilla. Beat for approximately 1 minute.
10. Sift in icing mixture gradually on slow, increasing speed.
11. Spread icing over cooled cake.
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