Tuesday, 17 January 2012

Recipe: Carrot Cake with Cream Cheese Frosting

Carrot cake is one of my favourites, it's delicious, soft and moist and really easy to make! And don't worry, it doesn't actually taste of carrots, but makes it feel a little healthier than other cakes.. haha! Carrot cake is usually finished off with some cream cheese frosting which I absolutely adore, it makes this cake even more delicious and, in my opinion, just irresistable. So if you love cake, please give this one a try! It also works well as little carrot cake cupcakes, just half all the ingredients.
  • 100g soft, unsalted butter
  • 150g caster sugar
  • 1 large egg
  • 100g grated carrots
  • 1/2 tsp vanilla extract
  • 250g plain flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • a pinch of salt
  • 50g chopped nuts
  • 100ml milk
And here's how to make this cake (seriously easy): mix all the dry ingredients and all the wet ingredients in seperate bowls, then combine both and mix until fully combined. Grate your carrots and add them to your batter, then fill your batter into a well greased cake tin and bake in a preheated oven at 170°C for about 40 minutes. My oven is rubbish and my cake took almost an hour, so just insert a little wooden skewer into the middle of your cake - if it comes out completely clean, your cake is ready, if not, just leave it in for another few minutes but keep your eye on it! You don't want this little beauty to burn!
For the cream cheese frosting you simply mix 100g cream cheese, 100g icing sugar and a few drops of vanilla extract. Make sure your cake had cooled down before you spread the frosting on top or it'll melt. Keep your cake in the fridge to make sure the frosting sets and then enjoy! :) xx

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