Aeolistic


‘Tis the season to bake cakes

My best friend gave me Nigella’s How To Be A Domestic Goddess book as an early Christmas present, so this week I decided to road test her carrot cupcake recipe. Oh my, they were good.

It has taken me a while to get into the festive spirit this year, but I think I’ve finally got there. Much cooking, baking and seasonal frivolity on the way!

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Carrot cake
March 29, 2010, 5:29 pm
Filed under: baking | Tags: , , , , , , , , , ,

It was my boyfriend’s mum’s birthday yesterday! She really likes carrot cake so that was on the dessert menu. We ate a lot of carrot cake in my house when I was growing up so it was daunting to attempt this recipe without my mum barking orders over my shoulder. It turned out well, nonetheless!

Ingredients

For the cake:

250g unsalted butter

375g caster sugar

2 orange rinds, grated

4 eggs

450g carrots, grated (or you could cheat like I did and blend them!)

100g almonds, chopped

1 tbsp vanilla essence

Juice of 1 orange

250g plain flour

2 tsp bicarbonate of soda

1 tsp mixed spice

1 tsp salt

For the icing:

225g full fat cream cheese

65g unsalted butter

400g icing sugar, sifted

1 tsp vanilla essence

Method

Preheat the oven to 180C/gas mark 4. Grease a 23cm cake tin. Beat the butter, sugar and orange rind until light and fluffy. Add the eggs one by one, beating well to incorporate each addition. Fold in the grated carrot and chopped almonds. Add the vanilla essence and orange juice. Sift the flour, bicarbonate of soda, mixed spice and salt together then fold into the mixture. Pour into the tin and bake for 45-60 minutes or until a skewer comes out clean. To make the icing, cream the cheese and butter together until smooth. Add the icing sugar and vanilla essence and beat until smooth.