Wednesday, 27 August 2014

Classic Carrot Cake

Hey Guys! So today I'd thought I'd share my take on an absolute classic - Carrot Cake! I know that carrot cake is definitely more of a wintery dessert but ever since I came home for the summer my dad has been trying to get me to make it so I thought I'd finally give it a shot! 


Carrot Cake

I have to admit, my favourite part about carrot cake is definitely the cream cheese frosting! Im just going to put it out there - there is no better frosting than the perfect cream cheese combination! So I tried to put a lot of effort into the cake batter itself. In terms of cakes I think that the most crucial thing is that they stay moist! There is nothing worse than dry cake! So this recipe is oil based, not butter based which I think definitely retains the moistness of the cake! 



Carrot Cake

I really wanted this cake to look inviting and homely - something that you would instantly want to just dig into so I didn't really try to hard with the presentation! I thought it would be nice just to slather the cake with frosting with no fancy piping work and just sprinkle pecans on top for that extra crunch! This recipe is perfect for those not too confident with their baking skills - both the frosting and cake batter are one bowl recipes and no matter how you decorate this one, its going to look great! 



Carrot Cake

I just finished off my cake with these really cool orange and green hard candies that I picked up in Bangkok on holiday! I think they're a really cute and easy alternative to the traditional carrot decorations while still making it obvious that this is a carrot cake!


Hope you guys enjoy this one! 


Prep Time: 15 minutes
Cook Time: 40-45 minutes
Serves: 16


Ingredients:

For the Cake:


250g plain flour


250g granulated sugar


2 tsp baking soda


2 tsp ground cinnamon


1 tsp salt


4 eggs


1 1/2 cups vegetable oil


120g grated carrots


100g chopped pecans (1 cup)


For the Frosting: 

  • 450g icing sugar (sifted)
  • 75g unsalted butter (room temp)
  • 200g cream cheese (cold)
For the Carrot Cake:

Preheat oven to 350F/175C. Grease and flour 3 (9-inch) round pans; Line bottom of the 


pans with parchment paper.


In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and 


vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.

Pour into pans. Bake for approximately 40 minutes. Remove from oven and cool for 5 


minutes. Remove from pans, place on waxed paper and allow to cool completely before 


frosting.




For the frosting:

Add all ingredients into a medium bowl and beat until fluffy using a hand mixer. Spread 


frosting on top of each cake layer. Stack the cakes on a serving plate and serve.


Recipe Source: Foodnetwork.com