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Typically, carrot cake is one of those ''love it or hate it'' types of food.
I am, however, quite convinced that having understood and utilized this thread,
you will have both productive and delicious results, regardless of whether carrot cake is usually something you find endearing or not!
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Cake Ingredients!
- 12 oz caster sugar
- 4 eggs (beaten)
- 8 fluid oz cooking oil
- 12 oz plain flour
- 2 teaspoons bicarbonate of soda
- 1/2 teaspoon salt
- 1.5 teaspoons cinnamon
- 1.5 teaspoons mixed spice
- 12 oz grated carrot
While the above ingredients are all entirely necessary to yield sensationally fluffy and wonderful cake, the cake is most certainly incomplete without the icing!
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Icing Ingredients!
- 12 oz icing sugar
- Philidelphia cheese (spread)
- 2 oz butter (block butter)
- A few drops of vanilla essence
Hopefully you've raided your cupbroad, retrieved said items and are ready to begin the actual cooking!
Use the following method precisely. Deviations from it will result in less riveting results.
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Method!
1.) Heat the oven to 190 C or gas mark 5.
2.) Grease the baking tin. (I use a tin which is 23x 32cm and 5cm deep).
3.) Stand the tin on the grease proof paper, and score around the bottom with a pencil. Cut this out and line the bottom of the tin.
4.) Sieve all of the dry ingredients for the cake together to ensure that they are mixed with the flour. (The dry ingredients are, namely, bicarbonate of soda, salt and spices).
5.) Mix the ingredients together in the following given order:
- Sugar
- Eggs
- Oil
- Dry ingredients
I wouldn't worry, the mixture is intended to be rather sloppy.
6.) Pour into the aforementioned tin and shake slightly to ensure it is evenly spread.
7.) Cook in the oven for 45 minutes if you are using my depth of tin. (Put a knife into the middle, and if it comes out clean, the cake is cooked.)
8.) Leave to cool for at least 15 minutes before turning the cake out onto a wire rack.
9.) Make the icing whilst the cake is cooling and put it in the fridge temporarily to ensure that it firms. (To make the icing, simply stir the ingredients together). When the cake is suitably cool, simply spread the icing over the top. If you enjoy floral frivolities, feel free to twirl the icing on top of the cake.
I know this is somewhat long, and if you have only read it (or part of it), I cannot express how excellent these cakes are, and so strongly advise you to make one on a miserable day.
Additionally, the cakes are good for holidays and whatnot.
Finally, I'd like to apologize as regards the measurements and terminology used. I am English, and so see no reason to use American (or any other) measurements and terms. If you do not use the same measurements, I'm sure you'll be able to find the appropriate conversions on the Internet. I'd also like to point out that the image at the top was taken from Google, as my camera is in an unfortunate state, but the picture shows how the carrot cake should appear.
Make sure you keep the cake in the fridge. This is fundamentally important.
