Wednesday, 10 April 2013

Cake'n'Bake Wednesday: Carrot Cake

Back in April 2012 Baking Mad got in touch about an Easter baking competition they were running: Bakers had to create an Easter recipe and post it on their blog with pictures, and then email Baking Mad with the link. Baking Mad would choose their favourite to win a half day workshop with Eric Lanlard. (Que Oooooooooohs!) Unfortunately, as we all share a blog for Cake'n'Bake Club, we were only allowed one entry, so we ran an in-club competition to see who would be our entry to the Baking Mad competition (...still following!?)

Anyway, this was my entry to the Easter Competition. Originally I attempted to make some stuffed bread rolls in the shape of bunnies, but unfortunately they didn't turn out too well so I ended up with only 2 hours to make whatever I could using ingredients I had in the house. Luckily for me I had an abundance of carrots in! My Easter bake is a deliciously moist carrot cake covered in a sweet yet tangy cream cheese frosting.


For the cake:
2 large carrots (roughly 200g grated weight)
200g self raising flour
150g soft light brown sugar
50g chopped macadamia nuts
2 large eggs
1tbsp lemon curd
1tsp mixed spice
100ml vegetable oil

For the icing:
100g soft cream cheese
50g unsalted butter
50g vegetable shortening
300g icing sugar
1tbsp lemon curd

Prep Time: 10 minutes
Cook time: 45-50 minutes
Makes 12 slices

  1. Preheat the oven to gas mark 4 and grease and line a 7" baking tin.
  2. Grate the carrot into a large bowl, then add in all of the other ingredients and stir until combined. Pour into the prepared tin and bake for 45-50 minutes, until a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin for a few minutes before turning out onto a wire wrack to cool completely.
  3. To make the icing, beat together to cream cheese, butter and shortening until smooth, then stir in the icing sugar and lemon curd until just mixed in - over beating here will make the icing too runny.
  4. Once the cake has completely cooled, spread the icing over the top and sides using a pallet knife. 

Happy Thoughts

No comments:

Post a Comment