Carrot Cake

20140123-212843.jpg 20140123-212858.jpg 20140123-212850.jpg 20140123-212836.jpg   Who doesn’t like carrot cake? No one. The golden ratio between the sugar, oil, eggs, carrots and flour is the secret to this divine cake. I think prepping all the ingredients takes the most of your time here. The recipe itself, from Hummingbird’s Cookbook, has been rewritten as easy-to-follow as possible so shouldn’t take more than 10 minutes.

Being the cream cheese addict that I am, I tried and tested several recipes until I discovered one way to improve all of them: cut the sugar, add the cheese. For those of you who don’t like the headache-inducing cream cheese frosting of most bakeries, I suggest you try this one.   Ingredients

Cake

  • 300g carrots (grated, thick or thin to preference)
  • 300g soft golden sugar
  • 3 eggs
  • 300ml sunflower oil
  • 300g flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 tsp cinammon
  • ½ tsp ground ginger
  • ½ tsp salt
  • ¼ tsp vanilla
  • zest of half an orange
  • 50g shelled walnuts (chopped & whole ones extra to decorate)
  • 50g pecans (& extra to decorate)

Frosting

  • 300g icing sugar (Sifted twice)
  • 100g butter (at room temperature)
  • 400g cream cheese (cold)

Directions

Cake

  1. Set the oven to 170°C / 325°F and grease and line the base of two 9 inch cake tins
  2. Beat the sugar, eggs and oil in a freestanding mixer with the paddle attachment
  3. Gradually add the flour, soda, baking powder, cinnamon, ginger, salt, zest and vanilla. Beat well
  4. Fold in the carrots and walnuts by hand and pour batter into cake pan
  5. Bake for 12 minutes or until the sponge bounces back when pressed
  6. Leave to cool before inverting onto a wire rack
  7. Once completely cool, frost the cakes and decorate with the nuts

Frosting

  1. Beat the sugar and butter using a freestanding mixer or electric whisk on medium-low
  2. Once the mixture is smooth add the cream cheese. Beat until fully incorporated
  3. Turn up to medium- high and continue beating until light and fluffy. Do not overbeat.

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