Recipe 4: Carrot Cake (Warning: not one of your 5-a-day)

Hello you lovely, lovely, people. May I ask how you are today? Welcome to the new week and may I brighten your Monday with a new recipe?! What better way to start that optimistic mood than making number four of the Mary Berry baking challenge?

For some reason, until a few weeks ago, I had been dead set against the idea of putting carrot into a cake. The idea really threw me, I couldn’t understand why on earth you would do such a thing. However, after actually trying it, that thing happened that you always hate to admit…I fell in love with it. You know what I mean, no matter if it’s something to do with food or real life, the minute you change your mind – you never want to tell anyone about it, pride? Probably.

Photo 24-02-2013 23 25 36

So, the carrot cake. A few  ‘firsts’ tonight;

  • I’d never put any sort of oil into a cake before
  • Did not know bananas could be in a carrot cake
  • And yep, takes just as long to cook in the oven as banana bread – nevermind, plenty of time to get the washing up done.

So here I present to you, the fourth recipe from the baking bible: carrot cake! However, this isn’t for those watching their figure…to hell with it! You can work it off in the gym!

Ingredients:

  • 225 g self-raising flour
  • 2 tsp baking powder
  • 150 g light muscovado sugar
  • 50 g chopped walnnuts
  • 100 g grated carrots
  • 2 ripe bananas, mashed
  • 2 large eggs
  • 150 ml sunflower oil

For the topping:

  • 175 g full fat soft cheese
  • 50 g softened butter
  • 100g icing sugar, sifted
  • 1 tsp vanilla extract
  • walnut halves, for decoration

Now you’ve got your ingredients, lets get cracking!

  1. Pre-heat the oven to 180C/fan 160C/gas mark 4.
  2. Grease and line a 20cm deep round cake tin (you could probably use a loaf tin if you wanted to) with baking parchment.
  3. Measure out all your ingredients into a large bowl and beat well until the mix is blended and smooth.
  4. Turn into your prepared tin and make sure the surface is level.
  5. Bake in the oven (middle shelf) for around 60 minutes until it is well-risen and shrinking from the edges of the tin. Leave to cool in the tin for a few minutes, then turn out onto a wire rack to cool.Photo 24-02-2013 22 27 59
  6. For the topping, measure out all the ingredients (except the walnuts – sorry fellas, you’ll have your time to shine soon) and beat well until smooth.
  7. Spread over the top of the cake, swirling the top with a spatula for decoration. Add the walnut halves.Photo 24-02-2013 23 10 38
  8. Chill before serving and store in the fridge (soft cheese alert – no illness here please).

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“Let them eat carrot cake”

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Enjoy!

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6 thoughts on “Recipe 4: Carrot Cake (Warning: not one of your 5-a-day)

  1. Misty says:

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