After much searching and a little panic, my sweet Lord brought us lady Rebecca. We didn’t know each other much but she saw a post I had put in Facebook and contacted me saying she wanted to help. I felt an awful lot of gratitude for this woman. Moreso because when I went in to see her, she had a 6 month old baby on hip!! and a 2 year old running about and still she was like, ‘yeah, I’ll be fine, just bring her!”. You know when you meet these people that make you think they could easily mother the whole world and still be kool. That’s what I felt with her.
So we got to talking and I said, I need to offer you something for this m’lady and after, “ohh noo, don’t worry about it, you don’t have to”, we found out she likes cakes! And my heart went..Oooooo yah!!!! So carrot cake it was and when I was making this I thought she’ll probably think I’ll show up with a cake in a standard loaf tin but ohh boy was she in for a surprise!
So this one is dedicated to m’lady Rebecca for just being superb and a God-send.
Here we go guys, a yummy and super moist carrot cake with not-your-average cream cheese frosting.
This recipe was inspired by the Carrot cake in the Hummingbird Bakery Cookbook with some changes and additions to the original recipe.
For this, you’ll need:
- 200 g soft dark brown sugar
- 3 eggs
- 300ml sunflower oil
- 300g plain flour
- 1 tsp bicarbonate of soda
- 1 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp nutmeg
- ¼ tsp cloves
- ¼ tsp salt
- ½ tsp vanilla extract
- 300g grated carrots
- 100g walnuts to decorate
- Preheat the oven to 180°C and line two 6″ round cake tins.
- With a handheld whisk mix the flour with the bicarbonate of soda, baking powder,salt and all the spices and set aside.
- Put the sugar, eggs and oil and vanilla extract in an electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until all the ingredients are well incorporated. Slowly add the spicy flour mix and continue until well mixed.
- Fold in the grated carrots by hand until they are all evenly dispersed. Pour the mixture into the prepared cake tins and bake in the preheated oven for 25 minutes 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, cover up with your cream cheese buttercream frosting.
- Decorate with walnuts as you wish and et voilà! Done!
After making this cake and eating almost all the top hats by myself, I realised, I LOVE carrot cake. I mean I am a Lemon dame all the way but carrot? why hello!!!
Time for pictures. Enjoy!