Good afternoon and happy sunday all,
A few weeks ago, I made a carrot and walnut cake for a dear friend, (decorated as a pig) and without tooting my own horn, I must say, it was the most incredible one’s I’ve made.
This fluffy, melt in the mouth, delicious cake, was a recipe from non other than BBC.food, you can’t go wrong!
This morning I decided it would be a good idea to make the cake again, not only because we were having a BBQ and I insisted on bringing dessert, but also, because when I made the birthday cake last time, I didn’t actually take any pictures of it before I turned it into a pig! Of course, this meant I had to bake another, just for the photos.
And yes, my family were devastated that I made the cake and that they had to force it down, shame shame.
For the carrot cake
- 450ml/16fl oz vegetable oil
- 400g/14oz plain flour
- 2 tsp bicarbonate of soda
- 550g/1lb 4oz sugar
- 5 free-range eggs
- ½ tsp salt
- 2½ tsp ground cinnamon
- 525g/1lb 3oz carrots, grated
- 150g/5½oz shelled walnuts, chopped
For the icing
For the carrot cake, preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 26cm/10in springform cake tin.
Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Stir in the carrots and walnuts.
Spoon the mixture into the cake tin and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.
Meanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy. Spread the icing over the top of the cake with a palette knife.
Let me know if you try this recipe and if you add anything extra to your carrot cakes, for me, cinnamon is a must!