Sunday 18 November 2018

Carrot Cake

Hi everyone :)

I do enjoy a carrot cake - they are one of my favourite cakes to make and eat!

4 eggs
300ml vegetable oil
400g caster sugar
2 tsp vanilla extract
250g plain flour
2 tsp bicarbonate of soda
2 tsp baking powder
1/2 tsp salt
2 tsp ground cinnamon
350g grated carrot
125g chopped pecans (optional)

125g butter softened
200g cream cheese
450g icing sugar sifted
1 tsp vanilla extract
125g chopped pecans (optional)

1. Preheat the oven to 180℃ and grease and line a large cake tin, or you can also line two smaller cake tins.

2. In a large bowl mix together the eggs, vegetable oil, caster sugar and vanilla extract.

3. Add in the rest of the ingredients - plain flour, bicarbonate of soda, baking powder, salt, ground cinnamon, carrot and pecans and fold until combined.

4. Pour the mixture into the large tin, or the 2 smaller tins in even amounts. Put in the oven. For the large tin bake for around 45-55 minutes and then check if a skewer comes out clean. If using the 2 smaller tins then it should be around 20-25 minutes.

5. Remove from the oven and allow to cool in the tin for 20 minutes and then pop onto a wire cooling rack.

6. For the icing - mix the butter, cream cheese, icing sugar and vanilla extract until smooth and creamy. Take 1/4 of the mixture and use this for the middle of the cake. Then take the rest of the mixture and spread on top ... you can spread down the sides if you want or you can just spread across the top - do what you think looks good!

7. I found that popping the cake in the oven after iced helps set it - as it will be quick runny.


Let me know if you enjoy carrot cake or have made one before in the comments below!!

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