This week I am bringing you a recipe for possibly the best carrot cake I have ever eaten! So if that sounds like something that might interest you then just stay tuned 🙂
So to start off make sure you have all of the ingredients ready! For this recipe you will need…
1 Large Orange
175g Caster Sugar
150ml Vegetable Oil
3 Large Eggs
3 Medium Carrots
170g Plain Flour
2tsp Baking Powder
1tsp Bicarbonate Soda
1tsb Ground Cinnamon
1tsp Vanilla Extract
and then for the icing you will need…
280g Cream Cheese
450g Icing Sugar
Now to go about making the cake…
- Start by Juicing your orange and grating the zest of it. Place the grated orange zest into a dish with the orange juice adding the raisins and allowing them to soak whilst you prepare the batter.
2) The next step is to preheat the oven to 180 degrees or gas mark 4 and line a baking tin ready for the batter.
3) Begin making your batter by mixing the oil and the sugar together and then adding the mashed banana. Make sure you whist it all together until there are no lumps before adding the eggs. Stir again to combine before moving onto the next step.
4) The next step is to peel and great the carrots before adding them to the mixture along with the soaked raisins.
5) Once you have all the liquid components mixed together, it’s time to add the dry ingredients. Mix in the flour, baking powder, bicarbonate soda, cinnamon and vanilla and make sure to whisk it together until all the ingredients are combined and there are no lumps (I would advise sifting in all the dry ingredients to make mixing it together easier).
6) pour your mixture into the baking tin and bake for 40-45 minutes, you’ll know it’s done when it’s golden on top and a skewer comes out clean when piecing the middle of the cake.
7) Once your cake is cooked, take it out of the oven and leave it to cool in the tine for 10 minutes, this will prevent it from crumbling apart, as it would if you tried to remove it too early on.
8) Then transfer the cake onto a cooling wrack and leave it to cool for another 15-20 minutes until it is cool to the touch – this will prevent the icing from melting and spreading too far.
9) Finally it’s time to make the icing. I always start of by creaming the butter with a hand whisk and then creaming in the soft cheese. Then gradually add the icing sugar until you have a creamy, lump free, frosting.
10) Once you have your icing prepared add the juice and zest of one orange, a teaspoon of vanilla extract and a half teaspoon of cinnamon, whisk the icing mixture until it’s all one colour and the icing sticks to a spoon without slipping off.
11) The final step is to ice your cake, spread the icing evenly over the top of the cake, finish of by grating some orange zest over the top for decoration.
Unfortunately it was all eaten up before I could get a shot of what the inside looked like, but I assure you it was delicious! If you have a go at baking it, do let me know how you get on in the comments! until next time, byeee 🙂