Carrot cake
It was my Nan's 75th birthday this weekend so I baked her favourite -- carrot cake. This is an old family recipe that my aunties have been baking/perfecting over the years, so expectations were high! It was a quite complex so my mum lent a hand, but it turned out well in the end and everyone loved it. I'm not sure we'd bake it again though! 😂
To complicate things further we doubled the following recipe and made an extra tall cake, as it needed to feed a lot of people.
Prep: 30 mins
Cook:
Total time:
Ingredients
Cake:
3 large eggs, separated
175g caster sugar
Grated rind of 1 orange
100g chopped walnuts
225g grated carrots
175g plain flour
half tsp ground cloves
half tsp cinnamon
1tsp baking powder
1 tsp bicarb of soda
half tsp salt
175 ml veg/sunflower oil
Frosting:
225g full fat cream cheese
100g soft butter (unsalted)
150g icing sugar
half tsp vanilla flavouring
To decorate:
Walnut halves
Method
1. Line one large tin, or two sandwich tins with baking parchment. Set oven to 180c (160c fan).
2. In a bowl or mixer, beat together the egg yolks, sugar and orange rind until the mixture is light coloured and thick. This will take about 5 minute, either with a wooden spoon, or in a mixer on low speed.
3. Stir in the walnuts, carrots, flour, ground cloves, baking powder, bicarbonate of soda, salt and mix well until combined. Beat in the oil a little at a time until the mixture is smooth and evenly blended.
4. In a clean, grease-free bowl whisk the egg whites until standing in stiff peaks. Fold into the cake mixture with a large metal spoon. Pour the mixture into the prepared tin and then spread out to level the top.
5. Bake for about 1 hour or until an inserted skewer comes out clean. Allow to cool for about 5 minutes, then turn the cake out on to a wire rack and leave until cold.
6. Beat together the cream cheese and butter until smooth. Gradually beat in the icing sugar and vanilla flavouring. Spread the frosting over the top and sides of the cake and decorate with walnut halves.
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