Even though it is already February, I don't feel that I have gotten my head around the fact that it is actually 2014! So with school going back and projects on the rise this is the week to kick start and get my act together. The result though has been turning my house into a cafe... but now the procrastination is over and the tea and cakes are in place, it is time for me to sit down at my laptop and get cracking on the year ahead.
Carrot cake is one of my favourite cakes. This is a great, reliable recipe that is perfect as a full cake, loaf or even scrumptious cupcakes!
Heat your oven to 180degrees celsius.
Beat together 1 cup brown sugar and 1 cup of sunflower oil (you can also use vegetable oil) until think. One at a time, add in 3 eggs beating well in-between.
Add a pinch of salt, 1/2 a teaspoon of bicarbonate of soda, 1teaspoon of vanilla, 1 teaspoon of cinnamon, a teaspoon of nutmeg and 2 cups of self-raising flour. Grate 4-5 carrots (roughly 2 cups worth) and roughly chop a cup of walnuts, add to your mixture and stir through until combined.
Pour batter into prepared cake tin or muffin trays and place into the oven. The cake should take 40-50mins, and the cupcakes 15-20 or until a skewer comes out clean.
Once cooked, remove from oven and leave to cool completely.
In the meantime prepare your icing cream cheese icing.
Beat together 50g of unsalted butter (room temperature) and roughly 300g of icing sugar. Once combined beat in 150g of cream cheese. Beat at a high speed until light and fluffy.
I like my icing with a little bit of zing so I include a teaspoon of lemon juice, and a teaspoon of lemon zest as well as a touch of vanilla. If you decide to go with this variation you may need to add a bit more icing sugar to your mixture to keep the icing thick.
Be careful to only ice your cake once it is completely cooled. Otherwise your icing may run.
To decorate, top your iced treats with a handful of roughly chopped walnuts and a hint of lemon zest.
1 cup Brown Sugar
1 cup Sunflower Oil (or vegetable oil)
3 large Eggs
Pinch of Salt
1/2 teaspoon of Bicarb Soda
2 cups Self Raising Flour
2 cups grated Carrot
1 Cup roughly chopped walnuts (more for decoration)
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Vanilla
Cream Cheese Frosting
300g Icing Sugar (possibly more)
125g Cream Cheese
50g Unsalted Butter (room temp)
1 teaspoon Lemon Juice
1 teaspoon fine Lemon Zest (more for decoration)
1 teaspoon Vanilla