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
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
- 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
- Turn the oven up to 180 degrees and line your cake tins with greaseproof paper
- In a large bowl, whisk the sugars, oil eggs, applesauce (or crushed pineapple) and vanilla extract together until combined.
- In another large bowl whisk the flour, baking powder, bicarbonate of soda, salt, cinnamon, ginger, nutmeg and cloves together until combined
- Pour the wet ingredients into the dry and using a rubber spatula fold together until just combined (do not overmix!)
- Fold in the carrots and around 150g of the pecan nuts (chopped if desired)
- Pour the batter into your tins and bake for around 30 minutes or until golden. Remove and allow to cool before removing from tins
- To make the frosting , beat the icing sugar and butter together until the mixture comes together and is well mixed
- Add the cream cheese and beat until completely incorporated. Continue beating until the frosting is light and fluffy, for around 5 minutes
- Frost your cakes and decorate the sides of the cake with the remaining toasted pecans
- 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.