So, since the Great Cake Fail of 2011 I’ve always been afraid of making a cake cake, but I faced the challenge today to make a Carrot Cake. It’s still in the oven but it smells ah-mah-zing! I used Gemma Stafford‘s recipe (with a couple of changes). Since I don’t have a stand or hand mixer I did everything by hand.
For the cake batter:
2 Cups (400g/14oz) caster sugar
1.65 cups (400ml/14oz) sunflower oil
1 tsp vanilla extract
2 ¾ Cups (400g/14oz) all-purpose flour
3 tsp baking powder
1 tsp mixed spice (cinnamon and nutmeg)
(400g/14oz) carrots (finely grated)
raisins (optional, but my husband doesn’t like them so I didn’t use them)
Shredded coconut (optional, and I love it so I put a cup)
For the cream cheese frosting:
4 cups (1 lb 4 oz/600g) powdered sugar, sifted lightly to remove any lumps
1 lb (16oz/480g) packages cream cheese, at room temperature
½ cup (4oz/120g) unsalted butter, at room temperature
1 tablespoon vanilla extract
Whisk together sugar, eggs, and oil until thick. If you, like me, don’t have a mixer, be prepared to use your strength.
Then add in flour, baking powder, and mixed spice, and mix gently.
Lastly, add the grated carrots and raisins and mix in until well combined.
Grease and line a 9” tin. You can also use this recipe to make 2 x 900g/2lb loaf tins (I don’t have any round tins so I used a rectangular one, I think it’s around 10″ x 12″).
Pour mixture into the tin(s) and place in the oven at 340F (170C) for 70- 80 minutes (or until a skewer comes out clean).
Leave to cool in tins for 10mins then turn onto a cooling rack.
Here’s a picture, and by Thor, it looks bloody gorgeous.
To prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese and butter until smooth. Then slowly add the powdered sugar and vanilla until it is smooth and creamy (do not overbeat). Chill until needed.
Decorate as desired.
And by as desired I just put a lot of frosting on it. A. Lot.