Carrot Cake

Ingredients

250ml/8fl oz Sunflower Oil, plus extra to oil baking tin

225g/8oz Light Muscavado Sugar

3 Large Eggs

225g/8oz Self-raising flour

Large pinch of salt

1/2 tsp Ground Mixed Spice

1/2 tsp Ground Nutmeg

1 tsp Ground Cinnamon

250g/9oz Carrots, peeled and grated (I usually grate 4 medium carrots if I’m too lazy to weigh them!)

Frosting

50g/2oz Unsalted Butter

225g pack Philadelphia Cream cheese

25g/1oz Icing/Confectioner’s Sugar

1 tsp vanilla extract

Pecan or Walnut halves to decorate.
(This recipe is not my own)

Oil and base two baking tins of the same size, preferably 18cm (7inch) and pre-heat the oven to 180°c/160°c Fan-assisted/Gas mark 5.

Whisk the oil and muscavado sugar together until the mixture becomes thick in consistency. (Tip #1: Try to avoid whisking for more than 2-3mins) Then add the eggs one by one, i.e. add one egg and whisk for 10sec. then continue the process until all eggs have been added.

Sift the flour, salt and spices over the mixture, then fold using a large metal spoon. (I usually measure the spices ‘by eye’ because I like the cake to have more than a hint of cinnamon and nutmeg. If you are unsure how to measure by eye then add 1.5 tsp of each of the spices) Peel and grate the carrots and fold them into the mixture.

Divide the mixture between two tins of the same size and bake for 30-40mins. (Tip #2: If baking the cakes at the same time, make sure they are both on the same shelf of the oven, otherwise they will bake at different speeds. Tip #3: If you don’t have two baking tins or a big enough oven then bake one cake first and then the other after.)

Frosting: Beat the butter and cream cheese together in a bowl until light and fluffy. Avoid beating for more than 3-4mins to avoid over heating the butter. Sift in the Icing sugar and add the vanilla extract. Beat well until smooth, and add more of each ingredient where necessary.

(Make your frosting to taste: I love the cream cheese frosting so I usually use a 300g pack, add a little extra butter  and use a generous amount of Icing sugar to balance it out. In essence, 25g is not enough [for me] but it depends how sweet you want the frosting.)


Spread half of the frosting over the top of one cake and the remainder on top of the other to sandwich the cakes together. Alternatively, you can divide the frosting into three parts, one third on top of one cake, one third on top of another, and the remainder to be spread around the outside of the cake so that it is completely covered. Decorate the top of the cake with nuts.

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