Not really sure if I should part with this one but I have just been asked if I have a recipe for carrot cake!.. DO I!!
This is my “go to” cake, its very hard to get wrong and people say that they love it. There are a few variations though which I will give below.. If you have had my carrot cake before please let people know that this recipe works in the comments below!
The key to this cake is keeping it moist – a dry carrot cake to me is a sin and its not even worth eating if you have to drown it in cream!
or.. Courgette Cake..
or Carrot and Courgette cake..
I have not gone crazy, you can really make a lovely cake with courgettes.
Sometimes I make double and make 2 cakes and sandwich them together with frosting to make a mega carrot cake.
150g Plain Flour
1 tsp Baking powder
1 tsp Bicarbonate of soda
1 tsp ground cinnamon
2 tbsp raisins – optional
2 tbsp chopped walnuts – optional
250g grated carrot OR 125g Carrot and 125g Courgette, OR 250g courgette!
150ml oil – olive or Vegetable
150g Golden caster sugar
1tsp Vanilla essence
( Double if you are making a sandwich cake)
50g Butter at room temperature
75g full fat soft cream ( Philadelphia) or you could use Marscapone.
1tsp Vanilla essence
100g Icing sugar.
Optional – Orange Zest
This cake is really easy and you really can just chuck it all in.
Preheat the oven to 180C/gas 4. Grease and line an 18cm diameter round cake tin.
Add the sugar, flour, soda, baking powder, cinnamon, raisins, walnuts, vanilla into a bowl and mix.
Grate the Carrot/Courgette and squeeze some of the excess water out of the vegetables in a clean tea towel or your cake can be too soggy. Add the the bowl.
In a measuring jug add 2 eggs to 150 oil (it looks like a lava lamp!) and beat until mixed then add to the rest of the cake mixture.
Beat well and put in your cake tin and cook for up to 45 minutes.
I am never very good at timing how long to cook a cake and with this one I really think you just have to check it quite often to see if it is done. I take mine out when it seems ALMOST done as the heat will carry on cooking it a bit after you take it out. Start to check on it after 20 minutes. Press gently on the top of the cake to judge if it is ready, it should still be quite springy.
Whilst your cake is cooking, mix the butter and cheese together in a mixing bowl with a teaspoon of vanilla, when fully mixed together start adding the icing sugar slowly. If the mixture is too runny just add more icing sugar until it is thick enough to spread on a cake without running down the side.
When your cake has completely cooled, take out of the tin and spread the topping on, decorate with chopped walnuts and you can also grate a small amount of orange zest on top.
You could serve with cream or ice cream but I personally don’t think it needs it!
There we go… my secret is out. I blame Charlie Bird.