Tag Archives: carrot cake

My Absolute Favourite Recipe for Carrot Cake

John’s favourite cake is carrot cake and I think it might be mine too – so moist and heavenly; a gentle, warming spice flavouring the sponge, contrasting beautifully with the sweet frosting – sheer delight!

One of our friends made the Hummingbird Bakery version of this delicious treat for John’s 60th birthday a wee while ago (!) so this year, I finally replicated it for him and it was simply gorgeous – very difficult not to dive into and demolish the whole lot in one sitting! Just two weeks later, I was asked by a lovely friend to make it again to celebrate her son’s 40th, which is the picture that you have here.

The recipe below is for the original cake (rather than the 40th birthday version); however, it’s been Cindy-tweaked. The original splits the mixture between three 20-cm cake tins but I only have two. I however, made more frosting to accommodate the 4 tiers made from the two sponges and that’s what you’ve got here. Try it once and you’ll be a devotee!

 What you need…

2 x deep, 20cm cake tins, liberally buttered and lined with parchment paper

300g soft light brown sugar

3 large, happy eggs

300ml rapeseed oil

300g plain flour

1 teaspoon bicarbonate of soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon salt

¼ teaspoon vanilla extract

300g carrots, grated

100g shelled walnuts, chopped

A handful of walnut halves, to decorate

for the cream cheese frosting

750g icing sugar, sifted

125g unsalted butter, at room temperature

310g cream cheese, cold

Carrot Cake w

What to do…

First, to the cake mixture! Preheat the oven to 170˚c / 325˚f / gas 3.

If you have a stand mixer, use it to combine the sugar, eggs and oil together (an electric handheld mix would also do the job).

Gradually add the flour, baking powder, bicarbonate of soda, cinnamon, ginger, salt and vanilla extract.

Take the bowl from the mixer and stir in the chopped walnuts and grated carrots by hand until they are evenly distributed.

Pour the mixture into your cake tins and pop into the oven, for 25-30 minutes or until an inserted skewer comes out clean.

Cool on a wire rack.

Next to the frosting! Use an electric handheld whisk to beat the icing sugar and butter together. Plop in all of the cream cheese and beat until completely smooth (a couple of minutes) taking care not to over beat as it can become runny quite quickly.

 And finally to the cake assembly. When the cakes are cold, carefully halve each cake sponge horizontally. Then, place one tier on a cake stand and spread a thin layer of frosting over it. Place the second tier on top and repeat and then again with the third tier. Top with the last tier. Spread the remaining frosting generously over the top and sides. Finish decorating with walnuts.

40 carrot cake 2 w_1

Tip…

I like to make the cake sponges in advance, wrap them in foil and freeze them. Then, on the day of the cake-fest, it’s just a case of frosting and decorating.

Inspired by….

Jo Wilkes, who made this for John’s 60th birthday and who in turn, retrieved this recipe for me from the Hummingbird Bakery.

 

Carrot Cake slice w

 

Rather Yummy Carrot and Walnut Cake

Delicious, moist cake with the lovely, creamy filling and topping acting as the perfect foil for the dark, gently spiced sponge. Luscious (especially given that we doubled the amount of filling and topping!) Also, one of John’s favourites, hence this year it was his birthday cake! Happy days!

Serves 10 – 12

What you need…

2 x 20cm round sandwich tins, liberally buttered and lined with baking parchment

250ml sunflower oil

4 happy eggs

225g dark muscovado sugar

200g carrots, grated

300g self-raising flour

2 teaspoons baking powder

1 teaspoon mixed spice

1 teaspoon ground ginger

75g walnuts, chopped, plus 8 halves to decorate

for the filling and topping

100g butter, softened

50g icing sugar

500g full-fat cream cheese

A few drops of vanilla extract

What to do…

Preheat your oven to 180˚c / 350˚f / gas 4.

Tip the oil, eggs and sugar into a large mixing bowl and use a handheld electric whisk to beat until the mixture is well combined, lighter and noticeably thickened. Rinse off your whisks – you’ll need them again in a little while. Use a balloon whisk to gently fold in the carrot; then stir in the flour, baking powder, mixed spice, ginger and chopped walnuts until evenly blended.

Spoon the mixture evenly between the sandwich tins and pop the cakes into the oven to bake for about 35 minutes, or until golden brown, risen, and shrinking away from the sides of the tins. Transfer to a wire rack to cool.

Meanwhile, put the butter, icing sugar, cream cheese and vanilla extract into a bowl and use your electric whisk again to beat together until smooth and thoroughly blended.

Spread half the icing on one cake, sit the other cake on top and spread the remaining icing on top, making a swirly pattern for appearances’ sake. Decorate the top of the cake with the halved walnuts. That’s it! Dead easy and rather lovely for an afternoon tea or indeed any other time!

Inspired by…

Mary Berry

How easy…

Very, very easy. A great one to quickly knock up!