Spiced Carrot Cake

21:44:00 Unknown 0 Comments


I love carrot cake, but I have only ever made carrot cupcakes. Since I was having friends round for dinner I thought I should make a cake for dessert. I am so glad I chose to try a carrot cake because it was delicious! Everyone had seconds :)

Cake Ingredients

Makes two 20cm round cakes 

100g of light muscovado or light brown sugar
250ml of oil
3/4 tsp bicarbonate soda, for extra fluffy cake
2 tsp of baking powder
4 medium eggs
2 large carrots, finely grated
zest of 1 mandarin or 1/2 an orange
zest of 1/2 a lemon
300g of plain flour
1/2 tsp of salt
2 tsp of cinnamon
2 tsp of cardamon
1/2 tsp of ground ginger
walnuts for the top (optional)

Baking Time!
  1. Preheat the oven to 200C.
  2. Butter the cake pans. Line the bottom of the pan with baking paper. Flour the sides. 
  3. Beat the sugar and oil together until smooth. 
  4. Add one egg at a time and combine well. 
  5. Add the flour, baking powder, baking soda, spices, citrus zest and salt. 
  6. Mix well and then remove the mix from the standing mixer or stop using an electric mix. 
  7. Fold the carrots in with a spatula without removing too much air. 
  8. Evenly distribute the mixture into the cake pans. 
  9. Bake for 30-35 minutes in the middle of the oven. Both pans should be on the same level. 
  10. The cake will be done when a knife comes through cleanly. The sides of the cake should come in a bit too. 
  11. Cool the cake in the tin to help maintain their shape. Cooling takes about 30 minutes. 


Frosting Ingredients  

220g of unsalted butter, at room temperature
220g of cream cheese, at room temperature 
500g of icing sugar
2 tsp of vanilla essence or extract
1 tsp of vanilla
1/2 tsp of salt
1 tbsp of honey 

Process
  1. Cream together the butter and cream cheese. 
  2. Use a medium speed on a standing mixture or high on a hand mixer for about 5 minutes. 
  3. The finished produced should be smooth, airy and a lighter colour than the original mixture. 
  4. Slowly add the icing sugar to prevent spillage. 
  5. Add the honey, milk, vanilla, honey and salt. Mix well. 
  6. When you have finished the frosting should be thick and be able to hold a peak. 
When the cake have cooled, frost them with the buttercream. Sprinkle on some cinnamon and add the walnuts on top.





23-year-old Swedish, medical student that loves to cook in her tiny flat.

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