For Mother’s Day, we baked my husband’s mum a carrot cake, amongst other things. The icing was too runny and I realised later that I’d forgotten to stick on extra walnuts around the sides of the cake. That’s what happens when you try to bake a cake whilst buzzing on gin.
Still, it turned out pretty nicely for a first attempt, don’t you think?
This carrot cake recipe comes courtesy of the Hummingbird Bakery.
300g brown sugar
300ml sunflower oil
300g plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp salt
¼ tsp vanilla extract
300g carrots, grated
100g shelled walnuts, chopped, plus extra, chopped and whole, to decorate
Total time: 45 mins
Preparation time: 20 mins
Cooking time: 25 mins
Prepare two quantities of Cream Cheese Frosting (600g icing sugar, 100g unsalted butter at room temp, 250g cold cream cheese.
Base line three 20 cm cake tins with grease-proof paper.
1. Preheat the oven to 170°C (325°F) Gas 3.
2. Mix the sugar, eggs and oil in a bowl, and beat until they’re well incorporated. If the mixture looks a little split, don’t worry. Slowly add the flour, soda, baking powder, cinnamon, ginger, salt and vanilla extract. Beat until well mixed.
3. Stir in the carrots and walnuts until evenly dispersed. Pour the mixture into the lined cake tins and smooth over. Bake in the preheated oven for 20–25 minutes, or until golden brown and the sponge bounces back when touched. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.
4. When the cakes are cold, put one on a cake stand and spread about 1/4 of the Cream Cheese Frosting over it. Place a second cake on top and spread another quarter of the frosting over it. Top with the last cake and spread the remaining frosting over the top and sides.
5. Finish with walnuts and a light sprinkling of cinnamon.