Have you ever had those days when you make (or buy) a cake, cut yourself the smallest slice and then find yourself helping to another, and another... Only to result in you sitting on the couch (if you can call it sitting) moaning to the cake gods in agony "why?? Why did you make me eat so much cake??" While they laugh at your stupidity for being so weak... This was me... Last night... One day after making the most delicious carrot cake I have ever had!
That is a bold statement I know. But I can usually resist a cake. Ill eat a slice and share the rest with friends. It's rare that I'll have more than one because I bake so often.. I'd be the size of a house! This cake was ever so moorish though. However, it is very rich, leaving me with a stomach full of regret in the aftermath, so use your carrot cake cautiously... Control your friends and family... Do not let them eat the whole cake. Make them wait until the first slice reaches their tummy. Or they, like me, will be comatose on the couch after a cream cheese OD! Ever had a brain freeze? It was like that, but a whole body freeze, and it was heavenly!
Already I am being begged to make another after everyone devoured the first!
Hands down the best cake I have ever made!
Enjoy the recipe below, remember, use it wisely....
300g Brown Sugar
3 Eggs
300ml Canola Oil
300g Plain Flour
1 teaspoon Bi-carb Soda
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1/2 teaspoon Ground Ginger
1/2 teaspoon Salt
1/2 teaspoon Vanilla Extract
300g Grated Carrots
100g Shelled Walnuts, chopped
icing;
600g Icing Sugar
100g Unsalted Butter
300g Light Cream Cheese
1. Preheat over to 170 degrees Celsius
2. Place sugar, eggs and oil in a mixer on medium speed until combined.
3. Add flour, bi-carb, baking powder, cinnamon, ginger, salt and vanilla and beat on med-high until smooth.
4. Turn mixer to low and add carrots.
5. By hand, stir in the walnuts.
6. Pour mixture into two prepared cake tins and bake for approx 20 mins until a knife comes out with some crumbs attached. If it comes out completely clean, usually it ends up slightly dry or overcooked.
7. Leave cakes in tins to cool until room temperature then transfer to a wire rack to cool.
8. For the icing: beat butter and sugar until light. Add cream cheese and beat until smooth. Turn mixer to high and continue to beat for at least 6 minutes until icing is light and fluffy.
9. Spread icing over the top of the base cake. Add the second cake and use remaining icing to cover cake. Decorate with left over walnuts and sprinkle with cinnamon.
3 Eggs
300ml Canola Oil
300g Plain Flour
1 teaspoon Bi-carb Soda
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1/2 teaspoon Ground Ginger
1/2 teaspoon Salt
1/2 teaspoon Vanilla Extract
300g Grated Carrots
100g Shelled Walnuts, chopped
icing;
600g Icing Sugar
100g Unsalted Butter
300g Light Cream Cheese
1. Preheat over to 170 degrees Celsius
2. Place sugar, eggs and oil in a mixer on medium speed until combined.
3. Add flour, bi-carb, baking powder, cinnamon, ginger, salt and vanilla and beat on med-high until smooth.
4. Turn mixer to low and add carrots.
5. By hand, stir in the walnuts.
6. Pour mixture into two prepared cake tins and bake for approx 20 mins until a knife comes out with some crumbs attached. If it comes out completely clean, usually it ends up slightly dry or overcooked.
7. Leave cakes in tins to cool until room temperature then transfer to a wire rack to cool.
8. For the icing: beat butter and sugar until light. Add cream cheese and beat until smooth. Turn mixer to high and continue to beat for at least 6 minutes until icing is light and fluffy.
9. Spread icing over the top of the base cake. Add the second cake and use remaining icing to cover cake. Decorate with left over walnuts and sprinkle with cinnamon.
Happy Baking!!!...
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