Hello Everyone!
I was asked to make a cake for a retirement party last week, and this is what I decided on. Carrot cake is a firm favourite of mine and staple for most people, particularly this recipe! I would have added some chopped walnuts as well, but when baking for other people, due to some people having quite severe nut allergies, I tend to leave them out, but they make a delicious addition! Traybakes are perfect for sharing and are great to transport, perfect for a celebration!
✿ Ingredients:
Sponge-
-175g light muscovado sugar -175ml sunflower oil
-3 large eggs, lightly beaten -140g grated carrot
-grated zest of 1 large orange
-175g self-raising flour
-1 tsp bicarbonate of soda
-1 tsp ground cinnamon
-½ tsp ground nutmeg
Decoration and icing-
-250g cream cheese -125g butter -250g icing sugar
-2 tsp cinnamon
-Orange food colouring
-Parsley florets (optional)
✿ Method:
1. Preheat oven to 180*c (160*c fan) and prepare and traybake tin.
2. Beat sugar, sunflower oil and eggs lightly with a wooden spoon until combined. Stir in grated carrots and orange zest.
3. Sift in flour, bicarbonate of soda, cinnamon and nutmeg and mix together until the mixture is smooth.
4. Pour into the tin and bake for 35-40 mins or until a skewer comes out clean. 5. Leave to cool for 10-15 mins whilst you make the icing.
6. Beat the butter until pale and fluffy, then combine the cream cheese. Slowly add the icing sugar and cinnamon until soft peaks are formed. 7. When the cake is cooled, cover the top with the icing, leaving a little left over.
8. Colour the remaining icing with the orange food colour and transfer to a piping bag. Pipe small carrot shapes over the cake. If desired, place small springs of parsley at the top of the carrot shapes.
9. Cut into squares and serve!
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