best carrot cake

Life has been super crazy, hectic busy of late [in case the flagrant blog neglect hasn't already given me away]. But today is a snow day! And with no work or pre planned list of ‘to-dos’ I am currently snuggled up in bed watching snow drift by and day dreaming about what I can bake and cook today. But while I am enjoying watching Christchurch became a beautiful snow-capped city, venturing out into said snow to go to the supermarket is not high on my priority list. Which axes the lamb and fennel soup, lemon cake, anything requiring real chocolate [as this never makes it to the pantry shelves and operates on a buy as needed basis]. Nostalgia for our cold, snowy christmas in Munich is leaning me towards gluhwein, gingerbread and pork hmmm decisions…. I have suspicions my big plans are likely to be hampered by our small kitchen and crap-tastic dishwasher, that and the cosiness of being in bed. But there will be baking, and cooking, and sneaking back to bed – Watch this space.

For now though, I want to share with you my carrot cake recipe. I made this a couple of weekends ago in a ‘I have 100 million things to do… but really want to make a big pretty cake for no valid reason other than to eat it’ moment. And this is said cake, which I am touting as the best carrot cake and sticking to it. It’s a recipe I have been working on and tweaking for a while but am now totally satisfied with. It is super moist, spicy and light. Plus anything with cream cheese icing is a winner in my eyes. Now I’m off to take photos of the snow and rummage through recipes, enjoy the cake x

Carrot cake
A Sunday Dreaming original
Ingredients:
250 g Self-Rising Flour
¼ tsp Baking Powder
¼ tsp Baking Soda
1 1/2 tsp Ground Cinnamon
1 tsp Ground Nutmeg
1/4 tsp Ginger
¼ tsp Salt
4 medium Eggs
265 ml Vegetable Oil (Rice bran is best for a light cake)
2 Tbsp Hot Water
250 g White Sugar
100 g Brown Sugar
2 Carrots, peeled and grated
Directions:
Preheat oven to 170°c. Grease and line with parchment paper a 24cm/25cm springform pan.Sift Flour, baking powder, baking soda, spices, and salt in a large bowl or mixer. Whisk eggs and oil together lightly until pale and creamy. Add to the dry ingredients and mix well. Stir in hot water, followed by the sugar. Fold in the grated carrots. Pour mix into the pan and bake for 1 hour, test with a skewer and if it comes out clean, its done!

Ice with cream cheese icing [I also melted white chocolate, spread it out. Covered it is sprinkles and once half set, cut out hearts and attached skewers to them].
Lime cream cheese icing:
350g cream cheese
80g melted butter
2 cups icing sugar
2 tsp fresh lime juice
Beat together ingredients in the mixer until light and fluffy. Adjust stiffness and sweetness by adding more icing sugar or lime juice. Once looking and tasting good, you are ready to ice!
This entry was posted in Autumn, Baking and tagged , , , , .

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>