Ever since my dad asked me to make him a carrot cake he has been addicted. I have to make it every couple of weeks and have now made it so many times I’ve memorised the ingredients! He even texts me saying there is a carrot cake shaped hole in the fridge sometimes! Hope you like it as much as he does 🙂
You will need:
> Loaf tin
> Food processor or electric slicer/chopper
> Palette knife
Adapted from The Hummingbird Bakery Cookbook
> 300g grated or chopped carrots
> 300g light brown sugar
> 3 eggs
> 300ml sunflower oil
> 300g plain flour
> 1tsp bicarbonate of soda
> 1tsp baking powder
> 1tsp ground cinnamon
> 1/2tsp ground ginger
> 1/2tsp salt
> 1/4 tsp vanilla extract
Ingredients for frosting:
> 125g cream cheese (full fat – I always use Philly)
> 50g butter
> 300g icing sugar
> Preheat oven to 170 degrees C and line the loaf tin.
> Grate the carrots with the food processor or use one of those small choppers. I used to always grate them, but if I’m honest I can’t be bothered to get the whole food processor out just to grate some carrots so nowadays I chop them up using the hand blender with the chopping attachment, works just as well.
> Put the carrots in a bowl and put them to one side.
> In a bowl place the sugar, oil and eggs and then beat until well incorporated.
> Sieve in the flour, bicarb, baking powder, cinnamon, ginger, salt and vanilla extract and then using a hand mixer or stand mixer mix until well incorporated.
> Fold in the carrots gently until well incorporated, but don’t beat them, I always find a spatula works best.
> Pour into the loaf tin and bake for 50 minutes. After 50 minutes turn the oven down to 160 and then check every 15 or so minutes using a skewer until it comes out clean. As soon as it comes out clean remove it from the oven as you don’t want a dry cake!
> Leave to cool completely.
> At this stage I normally turn the cake upside down and then the trim the edges to make the cake straight as it always rises over the loaf tin. Then I trim the top to make it flat as it’s easier to ice.
> Place the sugar, butter and cream cheese in a bowl and beat until together and nice and creamy. Then using a palette knife spread over the cake. It’s best to keep the cake in the fridge as the frosting sets better.
Unfortunately I don’t have a picture because it’s always eaten so fast!! If I manage to get one I’ll post it!