It's been a while. But I'm back! I've been super busy over the last few weeks working on some very exciting projects which I can't wait to share with you all in a few months. Today, I'm sharing the recipe of one of my favourites. I've got a soft spot for carrot cakes. This was one of the first cakes that I learnt how to make properly and over the years, it's been tweaked and developed into what it is today. It's a really moist cake packed with cinnamon and mixed spice and added depth from the bananas and walnuts. Perfect on a lazy afternoon with a cup of tea.
The recipe is at the bottom of the page so do have a go! If you're not much of a baker, this is a great one to start with. It looks quite impressive but uses a straightforward method so not much can go wrong! Even better you don't need any fancy equipment like a stand mixer or even a handheld one - just a bowl, a wooden spoon, and a cake tin and you're good to go.
With carrot cakes, I always go for a cream cheese frosting. It works perfectly as it's not as sweet as your standard buttercream and has a great creamy, rich texture.
- The recipe below is for a one layer carrot cake. If you want to make 3 layers like I've done, just double the recipe for the cake and the frosting and divide the batter between 3 tins.
- Play around with the quantities of cinnamon and mixed spice until you find what's right for you. If you absolutely love cinnamon, then add more! Feel free to also experiment with other spices like nutmeg and allspice.
- For the cream cheese frosting, I've specified Philadelphia. I've tried other brands but this always comes out on top and holds it shape the best.
R E C I P E
160g Light Muscavado Sugar
180ml Sunflower Oil
1 Ripe Banana, mashed
2 medium Carrots, grated
280g Plain Flour
1 and 1/2 tsp Baking Powder
1 tsp Bicarbonate of Soda
1 to 2 tsp Ground Cinnamon
1 to 2 tsp Ground Mixed Spice
Cream Cheese Frosting
280g Full fat Philadelphia Cream Cheese
200g Icing Sugar
1 tablespoon Lemon Juice
Chopped Walnuts to decorate, optional
M E T H O D
Grease and Line an 8 inch cake tin. Preheat oven to Gas mark 4/180C
In a large bowl, add your sugar and eggs and mix until fully combined. (Brown sugar clumps easily so make sure there are no lumps)
Add in the sunflower oil, carrots and mashed banana and mix again.
In a separate bowl, sift together the flour, baking powder, bicarbonate of soda,salt and spices. Add this to the main batter and stir gently until just combined. Be careful not to over mix!
Pour into the prepared cake tin and bake in the middle of the oven for 1 hour. Check if the cake is cooked by inserting a skewer. If it doesn't come out clean, bake for another few minutes and check again.
Let the cake cool for a few minutes before removing it from its tin and then place it on a wire rack to cool completely.
For the frosting, simply mix together the cream cheese, icing sugar and lemon juice. Be really careful not to over mix! (The more you beat cream cheese, the runnier it gets and it won't be able to hold its shape.)
Once the cake is completely cooled, spoon the frosting on the top of the cake and sprinkle on some chopped nuts if using.