Carrot Cake Recipe

I cannot begin to count how many Carrot Cakes I have made over the past few years, it is definitely one of my favourite cakes (joint first with Lemon Drizzle Cake)!  This recipe is one I have adapted from the BBC Good Food Yummy Scrummy Carrot Cake, following the recipe on the website is perfectly fine, I have just fine tuned it to add more fruit and less oil to suit my preferences!

INGREDIENTS:
175g Caster Sugar
100ml Sunflower Oil
3 Eggs
3 Grated Carrots
250g Dried Mixed Fruit
175g Self-Raising Flower
1 tsp Bicarbonate of Soda
1 tsp Ground Cinnamon
1 tsp Ground Nutmeg

 

METHOD:
1. Preheat the oven to 180 C/ Gas Mark 4/ Fan 160 C.  Line two 8 inch cake tins with butter and baking parchment, I am using tins with loose bottoms to make things a little easier.

Place the sugar into a mixing bowl and add the oil and the eggs.  Lightly mix until combined, I am using a Kenwood Mixer but a wooden spoon or whisk in a mixing bowl would do the same job!

Add the grated carrots and the dried mixed fruit and continue to mix the ingredients together.  I am using more fruit than the original recipe purely because I prefer it, instead of using the grated zest of an orange there is lemon and orange peel within the dried mixed fruit!

Combine the flour, bicarbonate of soda and spices, and sift into mixing bowl.  Combine all of the ingredients together, making sure to scrape the sides of the bowl to get every last bit…it is too good to waste!  Pour the mixture into the prepared tins and place into the oven.

Bake for 30-35 minutes or until the cake looks golden brown and feels firm but springy to the touch.  If you are unsure you can prod the cake with a skewer and if it comes out clean then it is cooked all the way through and is ready.  Leave the cakes to cool before taking them out of the tins to save burning your fingers or smushing the cake!

 

In the mean time you can start on the washing up…fun!!

DECORATION:
1 tbsp Marmalade (or Apricot Jam)
6 Glacé Cherries
Glacé Icing:
175g Icing Sugar
1 tsp Vanilla Essence
2 tbsp Water (approximately)

I firstly transferred one of the cakes out of its tin and onto a plate and spread a layer of marmalade to sandwich the cakes together.  I then placed the second cake on top, ensuring the domed side was facing upwards.  For the icing, combine the icing sugar, vanilla essence and water in a bowl.  Drizzle on top of the cake in whatever design you would like, I chopped up some Glacé cherries and placed them in a heart shape on top of the icing just to add something a little extra.  Then you can either leave the icing to set or just get stuck in!

And voila!  I hope you enjoyed this recipe and I will definitely be back with more of my baking creations as I really enjoy it!  You could alternatively use buttercream for the icing and filling or even a cream cheese frosting, this recipe is easy to modify to fit your own individual preferences!

Love, Em x

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