CLASSIC CARROT CAKE

Nothing beats a classic Carrot Cake. This one is beautifully moist and has Cinnamon and Ginger flavours. I have very slightly adapted this recipe from Mary Berry.

I also do not have the time or patience to be making my own cream cheese icing so I had my good friend Betty Crocker help me make a batch. If you would rather make your own (I applaud you), I have left the recipe for Cream Cheese Icing below. 

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Ingredients

Sunflower Oil (250ml)
Eggs (4, Large)
Light Muscovado Sugar (225g)
Carrots (250g, Grated)
Self Raising Flour (300g)
Baking Powder (2 Tsp)
Cinnamon (Ground, 1 Tsp)
Ginger (Ground, 1 Tsp)
Toasted Almond Flakes

Butter (50g, Room Temperature)
Icing Sugar (25g)
Full Fat Cream Cheese (250g)
Vanilla Extract (1 Tsp)

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Method

  • Grease three 16inch cake tins and preheat the oven to 160c.
  • In a bowl, add the Sunflower Oil, Eggs and Sugar and Whisk until the batter is well combined and becomes lighter.
  • Grate the Carrots and fold into the Batter.
  • Fold in the Flour, Baking Powder, Cinnamon and Ginger, mix until well combined.
  • Pour the batter evenly into the three cake tins and cook for around 35 minutes or until the cake is golden. 
  • Leave on a cooling rack and prepare the icing by mixing the Butter, Icing Sugar, Cream Cheese and Vanilla Extract in a bowl and whisk until thoroughly blended. 
  • Spread the Icing between the three cakes and sandwich together. Ice around the cake lightly and generously on the top. 
  • Sprinkle the Toasted Almond Flakes to the top of the cake. 

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Yum

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