my fiances birthday which fell on easter called for cake making and baking. a favourite of his is carrot cake (fitting really for the double celebration).
i decided upon this recipe which is free from nuts and uses steamed carrots rather than the usual grated version.
2 3/4 cups flour
2 cups sugar
3/4 tsp salt
2 1/2 tsp baking soda
2 1/4 tsp cinnamon
1/2 tsp ground nutmeg
pinch of ground cloves
1/2 cup oil (i used olive oil)
1/4 cup unsalted butter, melted and cooled slightly
3/4 cup buttermilk, room temperature (you can
easily make your own)
4 large eggs, room temperature
2 tsp vanilla extract
2 tsp golden syrup
1 1/3 cups pureed cooked carrots (from about 1/2 kg raw)
3/4 cup crushed pineapple, drained
chop carrots into large pieces and steam for 15 minutes, or until very tender. puree steamed carrots in a food processor or blender until smooth. set aside to cool.
place flour, sugar, salt, baking soda and spices in a large mixing bowl. add oil, melted butter, buttermilk, eggs, vanilla and golden syrup. Mix until well combined and no lumps remain. fold in pureed carrots and pineapple.
for a cake, pour batter into 2 9-inch greased pans and bake at 175 degrees C. for 40-50 minutes. let cool in pan for about 10 minutes, then transfer to wire rack to cool completely.
for cupcakes, pour batter into cupcake pans and bake for 18-22 minutes.
allow to cool in pans for about 5 minutes, then remove to wire rack.
cream cheese icing (this makes a large amount)
450g cream cheese
3/4 cup butter, softened
2 tsp vanilla extract
5-6 cups icing sugar
beat the cream cheese and butter until smooth.
add 3 cups of the icing sugar. mix until combined.
add in the vanilla extract.
add the rest of the icing sugar and mix until smooth.
apply atop cooled cake.
cake keeps for up to a week in the fridge.
(recipe based on this one).
happy baking.
x
