Let’s bake! Carrot cake recipe

Carrot cake (photo: Nuala Mairel)

Welcome to a brand new column in Camäléon: I’ll be sharing my favourite recipes with you. If you like baking, and if you like English, you’re in the right place. For my first recipe, I chose a classic in British baking: carrot cake. Ready? So, let’s get started!

 

 

 

 

Carrot cake recipe

Photo: Nuala Mairel

Ingredients:

  • 200 g caster sugar
  • 250 ml vegetable oil
  • 1 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 6 eggs
  • 420 g plain flour
  • 375 g finely grated carrots

 

 

 

 

Photo: Nuala Mairel

For the cream cheese icing:

  • 150 g icing sugar
  • 270 g cream cheese
  • 170 g butter

 

 

 

 

 

 

 

Photo: Nuala Mairel

First, put the flour, the cinnamon, the baking powder and the baking soda through a sieve, and whisk it all.

 

 

 

 

 

 

 

 

 

Photo: Nuala MairelIn another bowl, beat the eggs and the sugar together with a whisk for about 1 minute. Then add the oil and whisk again.

 

 

 

 

 

 

 

 

Photo: Nuala Mairel

Now, put the carrots in this mixture and fold it all together.

 

 

 

 

 

 

 

 

 

 

Photo: Nuala Mairel

Add all the dry ingredients into the egg mixture and fold gently.

Pour the dough in a buttered tin.

 

 

 

 

 

 

 

Photo: Nuala Mairel

Put the tin in the oven (175° C) for about 1 hour. To be sure that your cake is baked, stick a knife in the middle. If it comes out dry, then your cake is ready.

 

 

 

 

 

 

 

Photo: Nuala Mairel

In the meantime, make the icing: whisk the butter until it’s pale and fluffy.

Then add the cream cheese and whisk again.

Now add the icing to it gradually and beat it all together.

 

 

 

 

 

 

 

 

Photo: Nuala Mairel

Once the cake is baked, let it cool completely and then frost the cake with the icing.

Enjoy!

Send us your comments and your photos, if you’ve baked this cake. Join me again soon on Camäléon for more recipes!

 

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