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.
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!
- 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!
- Pre-heat the oven to 180C/fan 160C/gas mark 4.
- Grease and line a 20cm deep round cake tin (you could probably use a loaf tin if you wanted to) with baking parchment.
- Measure out all your ingredients into a large bowl and beat well until the mix is blended and smooth.
- Turn into your prepared tin and make sure the surface is level.
- 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.
- 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.
- Spread over the top of the cake, swirling the top with a spatula for decoration. Add the walnut halves.
- Chill before serving and store in the fridge (soft cheese alert – no illness here please).
“Let them eat