I am all birthday-d out. One sister. One brother in law (to
be). Two days. Two birthdays. Too much cake.
For my sister, Monday
marked the half-way line to 50. Least impressed was she on the age front that *hopefully*
the present and cake front was a little more uplifting. To add to the Sunday-Monday
celebrations, on Tuesday we met in London and rummaged through Soho to find the
Tate & Lyle Edible Tasting House followed
by a fat helping of Lobster in bread
from the bustling Burger & Lobster - but more on that later…
For brother in law to be it had to be a homemade carrot cake
- for two reasons. One; he expressed his love for such cake a week beforehand
after enjoying a slice or two of M&S carrot cake and two; after tons of
research and a whole blog post later I wanted to face my pathetic fear of cream
cheese icing. We all came out of it with a pleasantly surprised BIL and icing
successes. 2 peas in 1 delicious pod.
My recipe for cream cheese icing is a winner and I truly
urge everyone to give it a go if they have ever come across this kind of gloop
before.
This cake is overly nutty, spicy and indulgently rich and the walnuts go a bit soft on the outside when baked in cake, as if they’re
fooling you into thinking: “That walnut might be a raisin, how shit would it be
if it actually was.” Aaaaand then you are welcomed with the relief of a satisfying crunch.
The thing with CC is that it is such a simple recipe and a tea time favourite that as a
baker/person you will find yourself baking it at some point. I’ve made
it so many times now (here, and here) that I knew increasing the spice load would make a
positively huge difference, an adaptation that I am going to stick to for the
rest of my life - or at least until I hit the half-way line to 50.
The Recipe: |
For the cake:
300g finely grated carrots
1 tsp baking soda
1 tsp baking powder
300g plain/all purpose flour
180g dark brown, soft sugar
120g caster sugar, white
120g chopped walnuts
3 large eggs, plus 1 egg yolk
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp vanilla extract
1/2 tsp ground ginger
3 1/2 tsp good quality ground cinnamon
For the icing:
850g icing sugar
2 tbsp cornflour
300g full fat cream cheese
1 tsp lemon juice
For the sides:
180g chopped walnuts
Special Equipment
Deep 23cm/8 inch round baking tin
For the icing:
850g icing sugar
2 tbsp cornflour
300g full fat cream cheese
1 tsp lemon juice
For the sides:
180g chopped walnuts
Special Equipment
Deep 23cm/8 inch round baking tin
The Method:
Preheat the oven to 170 degrees and grease baking tin.
Grate the carrots, chop the walnuts and set aside.
In a freestanding mixer, beat the oil/melted butter and both types of sugar on high speed until pale - about 3 minutes.
In the mean time add the dry ingredients, including the spices, into a medium bowl and stir with a spoon - set aside.
Add the eggs & egg yolk one at a time into the oil mixture and beat for a further 4 minutes until fluffy and pale/r.
On low speed, add the dry ingredients in 3 parts until just incorporated.
Take a metal spoon and fold in vanilla extract, then the carrots and lastly the walnuts.
Bake for 45 minutes or until a skewer comes out clean - maximum baking time is an hour.
Rest the cake as it is for 5 minutes then transfer to a cooling rack.
Whilst the cake is cooling, make the icing.
In a freestanding mixer, throw in all of the ingredients except lemon juice and mix on low speed until just incorporated. Next, add the lemon juice and mixe on a higher speed until thick and smooth. Add more lemon juice to taste.
Once the cake is cooled, cut the cake straight through the middle and level the top. Add 4 heaped tbsp of icing in the middle and smooth with a spatula. Use the same spatula to cover the sides and top, do not worry about making the sides look neat if you are covering them in walnuts.
Do you have a favourite carrot cake recipe?
Love Em xx
Grate the carrots, chop the walnuts and set aside.
In a freestanding mixer, beat the oil/melted butter and both types of sugar on high speed until pale - about 3 minutes.
In the mean time add the dry ingredients, including the spices, into a medium bowl and stir with a spoon - set aside.
Add the eggs & egg yolk one at a time into the oil mixture and beat for a further 4 minutes until fluffy and pale/r.
On low speed, add the dry ingredients in 3 parts until just incorporated.
Take a metal spoon and fold in vanilla extract, then the carrots and lastly the walnuts.
Bake for 45 minutes or until a skewer comes out clean - maximum baking time is an hour.
Rest the cake as it is for 5 minutes then transfer to a cooling rack.
Whilst the cake is cooling, make the icing.
In a freestanding mixer, throw in all of the ingredients except lemon juice and mix on low speed until just incorporated. Next, add the lemon juice and mixe on a higher speed until thick and smooth. Add more lemon juice to taste.
Once the cake is cooled, cut the cake straight through the middle and level the top. Add 4 heaped tbsp of icing in the middle and smooth with a spatula. Use the same spatula to cover the sides and top, do not worry about making the sides look neat if you are covering them in walnuts.
Walnut wall |
Love Em xx
It looks delicious! You can make that for my next birthday where I will nearly be halfway to 60 ;)
ReplyDeletegladly becs!
DeleteI love carrot cake. It's one of my favourite cakes. I could easily polish off a few slices. I love the idea of it being extra spicy, some carrot cakes can be a little bland. Gorgeous photos as well :)
ReplyDeletebecs - halfway to 60 is most definitely the year of carrot birthday cake!
Deletesophie - the extra spice adds such a well needed kick to the cake, carrot cake is without a doubt a british favourite too x
Wow...this sounds and looks amazing!I will definitely try this version. I baked some carrot cupcakes recently that included crushed pineapple and pecans...they were delicious and so moist! I'll share the recipe soon.
ReplyDeletethey sound great! although ive always been a bit sceptical of adding pineapple, could you taste the gooeyness of the pineapple? that would totally turn me off. ive yet to try with pecans, but can already imagine the sweetness they would bring, especially if using extra spice! yum.
Deletecant wait for the recipe!
When I read "half way to 50" I thought to myself "25 then... I'll be 25 later this year... OH NO I'M HALF WAY TO 50!" haha.
ReplyDeleteFreaking out aside, lovely looking cake. I like the walnuts pressed into the side. My mum has been not so subtly dropping hints about carrot cake recently so I may have to make one soon.
I'm sorry for making you freak out ! haha. but seriously. make your mama this carrot cake - she willlove it !
DeleteWow, that cake looks loooooovely :) Just found you through Twitter and really like your site, I'll be stopping by regularly from now on! x
ReplyDeleteThank you Anne! I have been drooling over your photography literally all morning and have newly subscribed,
Deletex
Your photos are gorgeous! I love the idea of an extra spicy carrot cake!
ReplyDeleteHi Jenny, thank you !
Deleteyes it really does make the carrot cake go the extra mile in terms of taste!
Hi Em. Just found you through Rosa's blog and like your site. I'll surely be back.
ReplyDeleteHi Lail, thank you so much! I am equally in awe of your photos on the your site !
DeleteThe cake looks and sounds delicious! Love the addition of spice!
ReplyDeleteit was to die for :)
DeleteWOW! This cake looks totally perfect and so moist. yum.
ReplyDeleteit was so moist and oh so spicy,
Deletethanks for stopping by,
im glad you did as it now means that i have also seen your blog and am amazed at what ive seen!
Hi Em,
ReplyDeleteSpicy carrot and Walnut.. Very different combination.
But it looks very delicious.
Plz give me only one piece of this cake.