Wednesday, 4 November 2015

Carrot Cake Recipe

I can say Winter has finally arrived, today has been literally awful. It's been raining all day and i mean all day. Well it was really foggy this morning but early afternoon it started to rain, I had to nip into town to the tractor store, it was terrible. I looked like a drowned rat. haha. 
Anyway! I didn't come here to moan about the weather, i came to you about my wonderful Carrot Cake recipe, it literally is the BEST!! You will have to try, unfortunately i didn't have any cream cheese, i am pretty sure i did but somebody beat me to too. I am obsessed with Cream cheese with icing sugar, taste so nice.


I don' t really like carrot cake i made this cake for my farmer who is busy in the yard at the moment, well he says he is but i am pretty sure he sits in the office all day, reading Farmers Weekly! 



Here is the recipe for my favourite Carrot Cake... 
Serves about 8 
Takes 20 minutes to make, 1 hour to cook

Ingredients:
155ml sunflower oil, plus extra for greasing
230g self-raising flour
1 tsp baking power
1 half tsp ground cinnamon
Half tsp mixed spice 
Half tsp ground ginger
230g light brown sugar 
260g carrots, coarsely grated
3 medium free-range eggs

For the icing:
50g butter, softened 
200g Full fat cream cheese
150g icing sugar, plus extra to dust 
2 tsp orange juice

Method:
  1. Preheat the oven to 180C/fan 160C/Gas 4. Grease an 18cm loose bottomed round cake tin and line the baking paper. Sift the flour, baking power and spices into a large bowl. Add the sugar and grated carrots then stir until well combined. Stir in the beaten eggs and oil then mix well. 
  2. Pour into the prepared cake tin and bake in the oven for 1 hour or until a skewer comes out clean. Transfer to a cooling rack, leave in the tin for 5 minutes then turn out and leave to cool completely before icing.
  3. For the icing: Beat the butter in a large bowl with a hand mixer until really soft. Add the cream cheese and beat again until well mixed. Soft over the icing sugar, add the orange juice then beat until smooth. Store, covered in the fridge until needed. 
  4. To decorate, pill a piping page fitted with a plain, small nozzle with icing  then carefully pipe lines across the top of the cake. Give the cake a quarter of a turn and pipe more lines across. 
You're done!! Enjoy!

Let me know if you try this recipe, send me your pictures.

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