Saturday, January 17, 2015

carrot cake.

Nancy's birthday was a good few months back and I made this really tasty carrot cake for her party. I ain't the best chef, especially when it comes to baking but thankfully this worked out a treat and no back-up cake had to be bought in Tesco on the day! One of my personal goals for 2015 is to bake more so I'm going to start documenting it here too. Starting this week with this carrot cake recipe as a few people asked for it that day and I'm in need of some comfort food this week.

carrot cake recipe:
1 tbsp. unsalted butter, softened
1 1⁄2 cups plus 2 tbsp. all-purpose flour
1 1/2 tsp. baking soda
1 tsp. baking powder
1 tsp. ground cinnamon
1⁄2 tsp. ground cloves
1⁄2 tsp. freshly grated nutmeg
1⁄2 tsp. ground allspice
1⁄2 tsp. salt
2⁄3 cup vegetable oil
3 eggs, lightly beaten
1 1⁄2 lbs. carrots, peeled, trimmed, 
   and grated (about 4 cups)
12 oz. cream cheese
7 tbsp. unsalted butter, softened
1 tbsp. vanilla extract
3 cups confectioners' sugar, sifted
1. For the cake: Preheat oven to 350ยบ. Grease two 8" round cake pans with butter, dust each with 1 tbsp. of the flour, tapping out excess, and set aside.
2. Combine the remaining flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, allspice, and salt in a large bowl. Add oil and eggs and stir until smooth. Add carrots and mix well. Divide batter between prepared pans. Bake until toothpick inserted in center comes out clean, about 25 minutes. Set aside to let cool on a rack, then remove cakes from pans.
3. For the frosting: Beat cream cheese, butter, and vanilla together in a mixing bowl with an electric mixer on high speed until smooth. Reduce speed and beat in sugar.
4. Put 1 cake round on a cake plate; spread one-third of the frosting on top. Set the remaining cake round on top; ice cake with the remaining frosting.
Makes one 8" cake.

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