I am back! It has been a while since I posted but I was so busy with university, I felt like doing anything baking or blogging was procrastinating work. But now I am well and truly ready to get right into it. I have a whole 2 months off until studying again, one of which is at home and then in August I will be in London, Scotland and then to Nantes in France where I will stay for a university exchange for 3 and 1/2 months!! And my partner Ben will be coming with me the whole time! I feel like once I get this blog going again I can get better at posting regularly. YAY! I am so excited to go travelling! I might add another section to my blog to post about my upcoming adventures. And maybe some french recipes while I am there ;D Keep an eye out as I will be posting a bit more from now on! 😀 ANYWAY to the recipe!
Carrot Cake! A very controversial subject one might say, the phrase “best ever carrot cake” is thrown around quite a bit. There are many carrot cake recipes out there but in reality this is the one recipe that will never fail you, will always impress and is absolutely divine. I have made this recipe about a zillion times. It is a beautiful, enormous, delicious, moist carrot cake. Family and friends always desperately ask me for the recipe. Honestly, it is really just that good. It is just one big, scrumptious carrot cake smothered in delicious cream cheese icing.
This recipe is adapted from “Carols very moist Carrot Cake” recipe from Cake Bible. (Another favourite, very reliable recipe book of mine.)
2 c plain flour
2 tsp baking soda
2 tsp baking powder
2 tsp ground cinnamon
1 tsp salt
2 c castor sugar
1 c chopped walnuts (plus extra for decorating)
1 1/2 c vegetable oil (I always used grapeseed oil, you can use any mild tasting oil good for baking)
3 c peeled and grated carrot
1. Preheat the oven to 175 degrees celsius.
2. Grease and line the bottom and lightly flour the sides of a 26cm round cake tin.
3. Grate the carrots (this is where a food processor with a grating attachment is very handy)
4. In a very large bowl sift in the flour, baking soda, baking powder, cinnamon and salt.
5. Stir the castor sugar and walnuts into the dry ingredients.
6. In a separate bowl mix the oil and eggs until well combined. Stir in the carrot.
7. Fold in all the wet ingredients into the dry ingredients until mixed through.
8. Spatula all the mixture into the tin and bake for approximately 60-80 minutes until cooked through… My cake usually takes about 70 – 75 minutes in my oven.
9. Allow to cool completely before icing the cake with cream cheese icing.
Cream Cheese Icing
250g cream cheese softened
50g butter softened
1tsp vanilla extract
500g icing sugar
1. Beat butter and cream cheese, using an electric mixer.
2. Add the vanilla
3. Sift the icing sugar in and mix.
4. Refrigerate until ready to use.
Thanks for reading! Let me know if you try this recipe and what you think of it in the comments!
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