Saturday, 2 November 2013

Carrot Cake

Heyyyy Everyone!

This weekend I have taken to the kitchen! I love baking so much, always have since I was younger, but I don't do enough of it. So when my mum suggested dusting off our aprons and baking a cake I jumped at the chance. Carrot cake is one of my favourites so I searched the net for some recipes and liked the look of Nigella Lawsons which had a twist to the usual recipe by adding walnuts (If you don't like nuts, don't worry, you can always try putting raisons in or keep it simple with just carrot). So follow my step-by-step instructions of her recipe and bake with me :)

For the Cake
300 grams self-raising flour
¼ teaspoon baking powder
¼ teaspoon bicarbonate of soda
teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon nutmeg (grated)
pinch of salt
335 ml sunflower oil
450 grams sugar
125 grams carrots (grated)
140 grams walnuts (chopped)
tablespoons boiling water
For the Icing
    175 grams unsalted butter
    200 Grams cream cheese (full fat, softened)
    215 grams icing sugar (sifted)

    1. Okay, First things first, WASH YOUR HANDS, very important when doing any kind of cooking/baking! Hygiene comes first! 

      2. I used two tins that I butter bottom and sides. Cover the buttered bottoms of the tins with a circular piece of baking paper, butter the paper then cover it as well as the sides with flour. It sounds ridiculous preparing the tins so much but trust me it makes it a lot easier to get the cakes out at the end so its worth it! (I used two tins because I wanted to make one cake to leave at home for my family and one cake to take back to university to share with my friends. You can use the two tins to make a layered cake which will be explained later.)

        3. Sift together the flour, baking powder, bicarbonate of soda, spices and salt.
          4. Separate 2 of the 4 eggs.
            5. In a large bowl beat together both the oil and the sugar. Add the whole eggs one at a time, beat the mixture well before adding the two egg yolks. Stir in both the grated carrots and the chopped walnuts. Fold in the flour then add the boiling water.

              6. In another bowl, whisk the 2 egg whites to soft peak stage. Fold it into the batter.

                7. Divide the cake between the two tins. 

                8. Bake for 45 minutes or until a skewer inserted at the center of the cake comes out clean. 45 minutes is a long time, so busy yourself whilst your waiting. I decided to have a cheeky Gin & Tonic, relax with some candles and do my nails! 

                  9. The icing consists of mixing all the ingredients together. Keep the icing in the fridge until you are ready to use it.

                    10. At this stage you can sandwich some icing between the two tiers of cake and then cover the rest with what remains. Or, just cover both cakes if you have decided to make two cakes like me.

                    Decorate however you like, I have just gone for a simple sprinkle of cinnamon and some of my left over walnuts. Put the whole cake in the fridge for 2 hours before serving. The icing fares better if this cake remains in the fridge.

                    11. THE BEST PART.... Boil the kettle and enjoy your cake with a cuppa.. Yummy 

                    Let me know in the comments if you bake this cake yourself and how it went, and even tweet me your pictures to @EmmaJessica27

                    Ciao EmmaJessica <3

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