My first attempt at Carrot Cake!
Baking is not my strong point, I’ll admit. Although myself and my boyfriend both love a good carrot cake and his birthday seemed like the perfect occasion to attempt to bake my own.
I was surprised at how easy this cake is to make, I’m not sure why but I’d aways assumed it would be much harder than your average sponge cake but it was perhaps even simpler to make with a lot of the ingredients being added all at once.
For my cake I used the following ingredients:
250g self raising flour
2 tsps cinnamon
400g caster sugar
350ml vegetable oil
350g grated carrots
120g chopped walnuts
The icing needs the following:
225g cream cheese (full fat for best flavour!)
450g icing sugar
1 tsp vanilla extract
handful or two of chopped walnuts
Firstly you do the obligatory cake baking essentials such as preheating the oven to 180 degrees and greasing two baking tins.
After that’s done you can get a huge mixing bowl and stir together the flour, cinnamon and sugar. (Make sure that the flour is sifted through so that it’s as fine as can be)
Then you add the wet ingredients – the oil and the eggs.
Mix thoroughly and stir in the carrots and nuts. The mixture seems a lot denser than the usual cake batter, but don’t worry this is how it’s meant to be!
Easy huh? Then it’s time to pour the cake mix into the tins and pop it into the oven!
The cakes need to be baked for 30 minutes and again as per the usual cake baking rituals a skewer inserted into the cake should come out clean to ensure the cake is done to perfection.
While the cake is in the oven you have time to make the icing, which is also extremely simple! All you need to do is mix together the butter and cream cheese, and then gradually sift the icing sugar into the mix and keep creaming the mixture. You can then stir in the vanilla and nuts and wait for your cake to cool before icing the beauty!
See, it really was pretty simple wasn’t it? Mine might not look perfect, but it tastes AMAZING!