Happy Tuesday lovelies! I decided that this would be a nice week for a recipe. As you know I have a serious sweet tooth, and I love cake.
Today’s recipe combines the two to offer a delectable beauty. Carrot Cake. Now I have never liked this cake – literally. I never ate it, never bothered looking at it on the sweet stand – just wouldn’t have any of it.
Not only has that changed after 28 years – It has come into full force. I honestly woke up one morning caving the thing! I am still particular on how I like it though – it must have light and fluffy cream cheese icing, cinnamon and definitely no sultanas or raisins.
This recipe has been adapted from my favourite bakery in London The Hummingbird Bakery. It is just to die for.
300g Soft Light Brown Sugar
300ml Sunflower Oil
300g Plain Flour
1 tsp Bicarbonate of Soda
1 tsp Baking Powder
1 tsp Ground Cinnamon, plus extra to decorate
½ tsp Ground Ginger
½ tsp Salt
¼ tsp Vanilla Extract
300g Carrots, grated
100g Shelled Walnuts, chopped, plus extra, chopped and whole, to decorate
For the Cream Cheese Frosting:
300g Icing Sugar, sifted
50g Unsalted Butter, at room temperature
125g Cream Cheese, cold
- Preheat the oven to 170°C (325°F) Gas 3.
- Put the sugar, eggs and oil in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until all the ingredients are well incorporated (don’t worry if the mixture looks slightly split). Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed.
- Stir in the grated carrots and walnuts by hand until they are all evenly dispersed. Pour the mixture into the prepared cake tins and smooth over with a palette knife. Bake in the preheated oven for 20–25 minutes, or until golden brown and the sponge bounces back when touched. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.
- For the Cream Cheese Frosting: Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.
- Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed.
- Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.
- When the cakes are cold, put one on a cake stand and spread about one-quarter of the Cream Cheese Frosting over it with a palette knife. Place a second cake on top and spread another quarter of the frosting over it.
- Top with the last cake and spread the remaining frosting over the top. Finish with walnuts and a light sprinkling of cinnamon.
Serve with a fresh pot of tea. Yum! Hope you all have an incredible week – I will be doing some overseas travelling and am so looking forward to it.