Carrot Cake Birthday Cake!

My Carrot Cake

It was my mums birthday yesterday and as I was off work, I decided to bake her birthday cake. 

She chose a Carrot Cake, to make a bit of a change from the usual vanilla sponge, jam and icing!

Whisking the ingredients took about two minutes... Easy!

Now, if I had a choice of cakes, Carrot wouldn't be in my top three. That was until now! The sponge was deliciously soft, the vanilla icing was just sweet enough and it made the house smell like Christmas during baking. What more could a girl want on a Wednesday afternoon...

I'm going to add a few crushed walnuts next time for extra texture and taste, so feel free to add some if you fancy giving this a go. 

Ingredients: 

For the cake:

250 ml sunflower oil
4 large eggs
225 g light muscovado sugar
200 g carrots, coarsly grated
300 g self-raising flour
2 tsp baking powder
1 tsp mixed spice
1 tsp ground ginger

For the icing:

50 g butter, at room temperature
25 g icing sugar
250 g full-fat cream cheese
a few drops of vanilla extract

Method:

1. Preheat the oven to 180C/fan 160C/gas 4. Grease a deep 20cm round spring-back cake tin and line the base with baking paper.

2. Put the oil, eggs, and sugar into a large mixing bowl. Whisk until the mixture is well combined, lighter, and thickened. Then fold the carrot into the mixture, stir in the flour, baking powder, mixed spice, ginger, and continue folding until evenly blended.

3. Pour the mixture into the tin. Put the cake mix into the oven and bake for about 50 minutes, or until golden brown and risen. Once out of the oven, wait 20 mins and transfer to a wire rack to cool.

4. For the icing: Put the butter, icing sugar, cream cheese and vanilla extract in a bowl and whisk until smooth and thoroughly blended.

5. Spread the icing on top of the cake and decorate as you wish. (I used some cute chocolate carrots!)

MY COOKING

MY RECIPES

MY BEAUTY

MY TELLY JOLLY