Hello lovelies. Welcome back to another baking post. As it was Rob's birthday recently, he requested a carrot cake for his birthday buffet as it's his favourite and he never can eat a shop bought or cafe made cake as he has a super severe nut allergy. I've made him one a few times however this time I altered my usual recipe (shock) and it tasted bloody fantastic if I do say so myself. With a mix of spices and some super sweetness, this cake is a delight to have at a birthday, tea party or just a casual weekend cuppa and cake get together with close ones. Obviously, feel free to add the traditional walnuts to top the cake off, however this recipe uses a totally nut free recipe. Happy baking my loves. 

Ingredients for sponge

250g carrots finely grated
150mls vegetable oil
3 large free range eggs
230g self raising flour
230g light brown sugar or golden caster sugar
100g caster sugar 
1 tbsp golden syrup
1 tsp baking powder
1/2 tsp ginger
1 1/2 tsp ground cinnammon
1/2 tsp mixed spice

Ingredients for frosting

100g icing sugar
1 tsp fresh orange juice
50g stork or butter
200g cream cheese

Method ~ Sponge

Preheat oven to 180c/160fan/gas 4

Line 2 tins with grease (oil or butter) or grease proof paper

Sift flour, baking powder & spices into large bowl

Add sugar, carrots & golden syrup & stir well

Make a well in mixture & add eggs & oil 

Mix well until mixture is fully combined

Evenly pour mixture into pre prepared tins & place into oven for 1 hour or until skewer in cake is clean on removal

Place on wired rack until cool and remove from tins when completely cooled & then decorate with frosting

Method ~ Frosting

Sift icing sugar into bowl

Beat butter & cream cheese into icing sugar then add orange juice

Allow mixture to cool in fridge prior to decorating

Pipe frosting onto cake as desired

Left over icing can be frozen


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