Scrumptious Carrot Cake

I wanted to have a good old alliteration title but I couldn’t think of any words with a C that meant Yummy…!

Anyway, I have decided to blog one of my favourite cakes, one of the classics, Carrot cake.  I love a good old classic carrot cake, it reminds me of winter because of the spices inside. This recipe is so simple and would be great for beginners.  I have used the Hummingbird Bakery recipe however I have altered some quantities as I find them way to sweet, alter as you wish.If you want to know how to bake up a good storm, just like this one then just keep on reading!

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Yes, I crumbled cake on top of cake…..

Ingredients: Should be at room temp

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My Ingredients

300g of Soft Light Brown Sugar, I used 170g

3 medium eggs

300ml sunflower or vegetable oil, I used 200ml

300g Plain Flour

1 tsp bicarbonate of soda

1 tsp ground cinnamon and extra to decorate if wanted

1/2 tsp ground ginger, I used 1 tsp

1/4 tsp of vanilla extract, I used 1tsp

300g carrots grated


            The first thing you are going to do, is pick a tin of your choice, I opted for a square one and I greased this with some butter and then lightly dusted with flour. Usually, a recipe would say to preheat the oven about now but I never do this as I take so long to measure my ingredients and get on with it! If you’re speedy, go ahead and preheat the oven to 170 degrees celsius. 

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READY?

Combine, sugar, eggs and oil in a bowl with a wooden spoon if you’re old school like me or if you’re in a rush or don’t have the energy, use  freestanding mixer or electric whisk. Incorporate all the ingredients and beat well, it may look a little split because of the oil, but don’t worry! Slowly add the flour, baking powder, bicarbonate of soda, ginger, cinnamon, and vanilla extract and continue to beat. If you’re a slow ‘un like me, now would be  the time to preheat your oven!

 

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A ginger cinnamon eggy mess

Stir in the grated carrots and make sure they are evenly distributed, at this point you can also add in any extras, I didn’t because I wanted it to be very classic. Pour the mixture into the cake tin and place in the oven for around 30-45 minutes. After, leave to cool and come back for the frosting.

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YUM!!

Whilst the cake is baking, I usually wash everything up ready to frost when the cake is cool. You can also prepare the frosting if you like. 


 

Frosting Ingredients:

50g Butter

125g Cream Cheese

Icing Sugar, I did this by eye but the recipe says about 300g


 

                                                                                                                                                                                                                                                                                                                                                                                                                                   

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VOILA, The end result is amazing, it is so worth the wait and the amount of people who say its yummy is unbelievable, have fun baking and send me photos @loadingadventur on twitter and @isla.ng on Instagram. I would love to see your take on this and see what you put on top!

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2 thoughts on “Scrumptious Carrot Cake

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