Birthday carrot cake
It’s my housemate’s birthday today! He requested a carrot cake so I relished the opportunity to make one that hopefully works this time. I love the fact that we’re both ginger and share the same favourite cake. How stereotypical of us.
It was so simple to make, here’s the recipe!
(Argh I don’t know why the ‘read more’ break won’t work, sorry)
225g self-raising flour
1 1/2 tsps cinnamon, 1/2 tsp ginger, 1/2 tsp mixed spice, 1/4 tsp nutmeg
1 tsp baking powder
225g light brown soft sugar
1/2 rind of a large orange
150ml sunflower oil
3 free range eggs
250g grated carrots
Preheat oven to 180C and grease and line 2 x 20-ish cm round tins. Sift the flour, baking powder and spices into a bowl. Add the sugar, orange and walnuts and mix around. Add the oil, eggs, and carrots and mix with a wooden spoon till thoroughly combined. Divide between the tins and bake for 20-25 minutes.
Leave on a wire rack to cool and make the ICING, mmmm icing…
200g full fat cream cheese, 50g butter, 150g icing sugar, rind of 1/2 orange and 2 tsp orange juice. Beat together until smooth, either by hand or with a mixer. When the cakes are completely cool, spread half the icing on one cake and sandwich the other on top, spreading the remaining icing on the top. Decorate with walnuts or oranges if you’re feeling fancy!
Taken from the excellent Great British Book of Baking.