Tuesday, 8 October 2013

Carrot Cake

I admit it I've got a thing for vegetable cakes, a few years ago carrot cake was considered a bit fringe and rather unusual, nowadays its everywhere. Its an easy bake and this recipe is one I have been using for a number of years, I can't even remember where it came from, topped and filled with a vanilla cream cheese buttercream its a fab afternoon tea table staple.

The carrot adds moistness and the spice additional layers of flavour, to this lovely cake.

What you need
  • 2 carrots - finely grated (I use my handy microplane grater)
  • 3 eggs - free range
  • 150ml vegetable oil
  • 200g soft light brown sugar
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp freshly grated nutmeg
  • 2 tsp baking powder
  • 175g plain flour ( you could use part wholemeal if you like)
You will also need to oil spray and base line two approximately 20cm sandwich cake tins

What you do 
  • Pre heat your oven to 180c 
  • Sieve the flour, spices and baking powder onto a plate
  • In your trusty mixer beat together your eggs, sugar and oil, now add the grated carrot. 
  • Add the sieved flour mixture and quickly mix in the flour retaining as much air as possible in the mixture
  • Pour the mixture into the prepared cake tins, bake in the pre heated oven for 25 minutes or so until cooked through when tested with a skewer.
  • Cool for a few minutes in the tin, then cool fully on a cooling rack
  • When fully cool fill with your favourite buttercream and if you like top it with buttercream too.

This months theme for the Alphabakes challenge is C - so carrot cake qualifies easily, check out the challenge on The More than Occasional Baker and Caroline Makes blog for more details.



Hello said...

Your pictures look delicious :-) and carrot cake is one of my favourite bakes of all time :-) x

Baking Addict said...

Love carrot cake and yours looks mighty fine! Please send a large slice over :)

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