“Another bestseller at the Hummingbird, this carrot cake is moist and full of flavour.
You can vary how finely you chop the nuts for the sponge, and pecan nuts or walnuts can be substituted freely. For an extra-special touch, decorate the top with mini carrots – these can
either be formed by hand using sugar paste or piped on using orange buttercream frosting.”
Makes 10-12 Slices
300g soft light brown sugar
300ml sunflower oil
300g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon of baking powder
1 teaspoon ground cinnamon,
plus extra to decorate
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon vanilla extract
300g carrots, grated
100g shelled walnuts, chopped, plus
extra, chopped and whole, to decorate
2 quantities Cream Cheese Frosting (See below)
You will need 3 x 20cm Cake Tins
Preheat the oven to 170*c (325*F) Gas 3.
Put the sugar, eggs and oil in a freestanding electric mixer with a paddle attachment (Or use a handheld electric whisk) and beat until all the ingredients are well incorporated (Don’t worry if the mix looks slightly split).
Slowly add the flour, bicarbonate of 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, or until golden brown and the sponge bounces back when touched. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.
When the cakes are cold, put one on a cake stand and spread about one quarter of the Cream Cheese Frosting over it with a palette knife. Place a seconf cake on top and spread another quarter of the frosting over it. Top with the last cake and spread the remaining frosting over the top and sides.
Finish with walnuts and a slight sprinkling of cinnamon.
Cream Cheese Frosting
300g icing sugar, sifted
50g unsalted butter, at room temp
125g cream cheese, cold
Makes enough to frost 12 cupcakes (double the recipe for a 20cm cake)
Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow 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 medium-high speed.
Continue beating until the frosting is light and fluffy, at least 5 minutes.
Do not overbeat, as it can quickly become runny.