Milo and I made Dave’s birthday cake this year, a carrot cake as per request. We used this recipe, which makes A LOT of cake, as you might expect with half a kilo of sugar and 5 eggs! It says one 26cm tin, but we got two 20cm ones out no problem. If I made this again, I would half the cake mix. Or 1.5 times the frosting, it could have done with slightly more of that in the middle. Though it is a very moist cake!
Here’s the recipe (I reduced the sugar slightly to this)
450ml vegetable oil
400g plain flour
2 tsp bicarbonate of soda
5 free-range eggs
½ tsp salt
2½ tsp ground cinnamon
525g carrots, grated
150g shelled walnuts, chopped
200g cream cheese
150g caster sugar
100g butter, softened
For the carrot cake, preheat the oven to 160C/325F/Gas 3. Grease and line two 20cm springform cake tins.
Mix all of the ingredients for the carrot cake, except the carrots and walnuts, together in a bowl until well combined. Stir in the carrots and walnuts.
Spoon the mixture into the cake tins and bake for 1 hour 10 minutes, or until a skewer inserted into the middle comes out clean. Remove the cakes from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool completely on a cooling rack.
Meanwhile, for the icing, beat the cream cheese, caster sugar and butter together in a bowl until fluffy.
Cut the top off one cake so it’s flat, cover in frosting, stick the second cake on and spread the icing over the top of the cake with a palette knife.
Can you tell which paret of that recipe I’ve written myself? Hehe!
P.s. Dave’s tshirt is one of his presents from me