The Bestest Carrot Cake

June 11, 2010

I made this for the Boy’s birthday this year and again for my friend Kate’s birthday… it always goes down well, it’s a triple layer so feels that little bit special!

This is another one from the Hummingbird Bakery book, I make a lot of cakes from this book, as I have mention the recipes are really simple and easy to follow. You can buy the book here

300g soft brown sugar
3 eggs
300ml sunflower oil
300g plain flour
1 tsp bicarb soda
1 tsp baking powder
1 tsp cinnamon plus extra to decorate
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp vanilla extract
300g grated carrots
100 shelled walnuts, chopped plus extra to decorate (optional)

three 20cm cake tins
base lined with greaseproof paper

10-12 slices

Preheat oven 170c
Put the sugar, eggs and oil in a mixer and beat until all ingredients are well incorporated don’t worry if the mixture looks split
Slowly add the flour, bicarb soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed

Stir in the grated carrots and walnuts by hand until they are all evenly dispersed

Pour the mixture into the prepared cake tins and smooth over with a palette knife. Bake in the preheated oven for 20-25 minutes until golden brown and bouncy. Leave the cakes to cool slightly in their tins before turning out onto a wire cool rack to cool completely.

When the cakes have cooled completely put one on a cake stand and spread about 1/4 of the icing over it with a palette knife. Place a second cake on top and repeat this, top with the last cake and ice the top and sides. finish with walnuts and a sprinkle of cinnamon


300g icing sugar
50g unsalted butter room temp
125g cream cheese

First sift the icing sugar -this is very important, you will get lumpy icing if you skip this! Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on a med speed until the mixture comes together and is well-mixed.

Add the cream cheese in one go and beat until it is completely incorporated.

Turn the mixer up to med-high speed.

Continue beating until the frosting is light and fluffy, at least 5 minutes.

Do not overbeat, as it can quickly become runny.

Don’t be daunted it’s much easier than it looks!


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