Tuesday, April 7, 2015

Carrot Cake

This cake is a family favorite, and it is so quick and easy to make! For the cake on the picture I used two different size cake tins, but I have also done it before using just one cake tin and cutting the cake through the middle to fill it with frosting. Let me know how you get on! 

300g caster sugar (or brown sugar, or any sugar)
3 eggs
300ml sunflower oil
300g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon vanilla extract
300g grated carrots
100g chopped shelled walnuts

Cream Cheese Frosting
300g icing sugar
50g unsalted butter at room temperature
125g cream cheese, cold

Preheat the oven to 170 degrees C

Put the sugar, eggs and oil in a bowl and mix using a handheld electric whisk like me (or if you are lucky use your KitchenAid) until the ingredients are well incorporated. Now add all the dry ingredients: the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed. 

Finally, add the grated carrots and walnuts and mix by hand with a spatula. 

Pour the mixture into the prepared cake tin (I coat the tin with butter and flour, I am rubbish at using greaseproof paper) and bake in the preheated over for 25-30 minutes, or until golden brown or like me, use a skewer or toothpick to see if it's cooked. Leave the cake to cool down before putting the cream cheese frosting over it. 

Cream Cheese Frosting: Using your hands, mix together the icing sugar and butter until there is almost no more loose icing sugar. You can use an electric whisk or mixer to do this but a cloud of icing sugar will raise from the bowl and you be tasting the sugar from your utensils for all eternity (so you might want to cover the bowl when mixing). Add the cream cheese in one go and beat until it's completely incorporated. Continue beating until the frosting is light and fluffy. Do not overbeat as it can quickly become runny. 

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