Carrot Cake with Cream Cheese Frosting

17 October 2012

My arm is still aching from grating all the bloody carrots for this cake! Next time I'll be buying the ready grated ones. I might love baking but I'm so lazy when it comes to the preparation. But it was totally worth it when it was finished.

I must admit that it's my proudest baking achievement so far. Don't forget that until April this year, I hadn't baked since I did GSCE Home Economics many many years ago! So making this carrot cake and having it turn out so well makes me very happy. Plus a few seconds after I took the photo, I ate the whole slice and it was delicious!

Carrot Cake with Cream Cheese Frosting

For the cake
450g grated carrots
4 large eggs
260g caster sugar
240ml vegetable oil
1 tsp vanilla extract
Zest of two oranges, finely grated
240g plain flour
Pinch of salt
2 tsp bicarbonate of soda
2tsp cinnamon
50g walnuts, roughly chopped

For the frosting
150g cream cheese, at room temperature
400g icing sugar
100g unsalted butter, softened

Preheat the oven to 180C {350F} Gas mark 4. Grease and line two 20cm sandwich tins with removable bases.
Grate the carrots and squeeze the juice out through a muslin cloth or a double layer of kitchen paper. Put to one side.

In a large bowl, beat the eggs and sugar together with an electric hand mixer, until light and fluffy. Slowly add the oil, vanilla extract and orange zest and beat well. Sift in the flour, salt, bicarb of soda and cinnamon and beat until fully combined. Add the carrots and walnuts and mix well with a wooden spoon until fully incorporated.

Divide the mixture equally between the two cake tins and level the top with a spatula. Pop in the oven for around 30 minutes. They will be ready when a skewer or toothpick inserted into the middle of the cake comes out clean. Leave the cakes to cool for 10 minutes in the tins, then turn out onto a wire rack to cool completely.

Make the frosting. Beat the icing sugar and butter in a large bowl with a hand whisk until the mixture comes together and is well mixed. Add the cream cheese in one go and beat with a spatula or wooden spoon until it is completely incorporated. Now use your electric hand held whisk on medium speed and beat for a couple of minutes until the frosting is light and fluffy. Don't overbeat as it can quickly become runny.
Place one cake on a place or cake board, and spread 1/3 of the frosting. Carefully place the other cake on top and spread 1/3 of the frosting on top and the rest round the sides of the cake. You should have enough frosting to cover the whole cake with a good thick layer. Decorate with walnut halves, sugarpaste carrots or chocolate carrots... mine were bought from Sainsbury's.

1 comment:

  1. I love carrot cake - this looks gorgeous & I love the little carrots!


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