I wanted to make my friend and his family a cake as I have been going round there quite often. His whole family are so nice and they make you feel so welcome and comfortable when I’m round there, I asked what cake they liked and his mom said that she liked Carrot Cake. I hadn’t made a Carrot Cake before so this was going to be a new one for me, I have to say it turned out great and they love it which was even better.
So on Monday night I took the cake round having to balance the lid on top as I didn’t have a box big enough… whoops looks like I need to go shopping, what a great excuse for new bakeware.
When his mom was cutting into the cake she commented on how light the cake was, I have to say considering this was the first one I had ever made it was pretty darn good!
Adapted from Mary Berry
For the Cake
250ml Sunflower Oil
4 Large Eggs
225g Light Muscovado Sugar
200g Carrots, coarsely grated
300g Self-Raising Flour
2 teaspoon Baking Powder
1 teaspoon Mixed Spice
1 teaspoon Ground Ginger
100g Walnuts, chopped, plus 8 halves to decorate or Chocolate Carrots which I used (you can get them from Sainsbury’s)
For the icing:
50g Butter at room temperature
50g + 1 tablespoon Icing Sugar
250g Full-Fat Cream Cheese
a few drops of Vanilla Extract
1. Preheat the oven to Gas Mark 4 and grease and baseline two deep 20cm (8 inch) round sandwich tins with baking parchment.
2. Put the oil, eggs, and sugar into a large mixing bowl or the bowl of your stand mixer. Whisk together until the mixture is well combined, lighter, and looks thickened. Gently fold in the grated carrot into the cake mixture, then stir in the flour, baking powder, mixed spice, ground ginger, and chopped walnuts until everything is evenly blended.
3. Spoon the cake mixture evenly between your prepared sandwich tins. Bake the cakes in the middle of the oven for about 35 minutes (mine took 40 minutes), or until golden brown, risen, and shrinking away from the sides of the tins. Transfer to a wire rack to cool.
4. To make the cream cheese icing put the butter, icing sugar, cream cheese and a few drops of vanilla extract into a bowl and beat by hand or using an electric hand whisk until smooth and thoroughly blended.
5. Once the cakes have cooled spread half the icing on one cake, and place the other cake on top, and then spread the remaining cream cheese icing on top making a swirly pattern.
Decorate the top of the cake with the halved walnuts or chocolate carrots which I topped my cake with along with some chopped walnuts in the centre. Decorate the top of your cake how ever you fancy or you could even leave it with just the plain cream cheese.