Classic Carrot Cake

Happy Sunday everyone!

I can’t seem to pass a weekend by without baking a classic cake. I love them. Doesn’t everyone?! A great big slab of chocolate cake or victoria sponge goes a long way in calming my nerves and worries; it also goes a long way on my thighs and tummy but let’s not discuss that today… 😉

I’ve got a little obsession with Sally’s Baking Addiction at the moment, thus I keep plucking out some of her helpful tips and ingredients, using them here, there and everywhere. Everyone’s allowed a favourite baker or cook right? I actually have several…. Paul Hollywood, Tom Kerridge, Antonio Carluccio, to name just a few (weirdly most of them are men). I like anyone who is passionate about food – this usually makes me want to eat just about anything they make. Sally is definitely a favourite at the moment – I love her enthusiasm over cakes – she seems to have a significant sweet tooth which I can completely relate to.

So this weekend it was to be carrot cake. Not a big fan I’ve got to be honest, however this particular recipe is so moist and tasty you can’t really say no.  I absolutely love the vibrant colour of the sponge and the idea that you are kind of, sort of, maybe, being a little bit healthy…. Carrots right…. They help you see in the dark.

Of course I always use oil in such cakes to make them super moist and thus add a little more granulated sugar for flavour. The dark sugar in this case creates such a rich texture and flavour it’s quite literally ‘to die for’.

Great recipe, great flavours, enjoy ❤

Classic Carrot Cake

200g pecan nuts

300g dark brown sugar

100g granulated sugar

250ml rapeseed oil

4 eggs

125g applesauce (I used crushed pineapple instead)

1 tsp vanilla extract

300g plain flour

2 tsp baking powder

1 tsp bicarbonate of soda

Pinch of salt

1 tsp cinnamon

1 tsp ginger

¼ tsp ground nutmeg

¼ ground cloves

3 large carrots

For the frosting:

300g icing sugar, sifted

100g unsalted butter, softened

150g cream cheese, still cold

  1. Preheat the oven to 150 degrees and put the pecans on a baking tray and toast in the oven for around 8-10 minutes. Remove from the oven and cool
  2. Turn the oven up to 180 degrees and line your cake tins with greaseproof paper
  3. In a large bowl, whisk the sugars, oil eggs, applesauce (or crushed pineapple) and vanilla extract together until combined.
  4. In another large bowl whisk the flour, baking powder, bicarbonate of soda, salt, cinnamon, ginger, nutmeg and cloves together until combined
  5. Pour the wet ingredients into the dry and using a rubber spatula fold together until just combined (do not overmix!)
  6. Fold in the carrots and around 150g of the pecan nuts (chopped if desired)
  7. Pour the batter into your tins and bake for around 30 minutes or until golden. Remove and allow to cool before removing from tins
  8. To make the frosting , beat the icing sugar and butter together until the mixture comes together and is well mixed
  9. Add the cream cheese and beat until completely incorporated. Continue beating until the frosting is light and fluffy, for around 5 minutes
  10. Frost your cakes and decorate the sides of the cake with the remaining toasted pecans
  11. I nearly always refridgerate my baked goods, however because this was eaten within 4 days I actually kept it at room temperature. Any longer and it would need to be chilled to remain fresh.














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