Carrot Cake

Carrot Cake - MS Word document for downloading

Here’s another of the recipes I was asked for at Presentation Evening, followed by the recipe I use at home. Carrot Cake always seems to be popular! I was amused to see how peoples’ faces lit up at the sight of Carrot Cake and Lemon Drizzle Cake (to follow!).

So few people seem to make cakes at home, now. I think that’s a real shame. You only have to look at the aisles in the supermarkets devoted to cakes and biscuits to see that there is a real demand for these foods. It doesn’t have to take up much time and all you need is a reliable recipe, (which I am providing!)

A friend has asked why I use a different recipe at home. The reason is quite simple - I don’t have the size of trays I have in school. I prefer to make more “loaf” style cakes, which fit into the freezer more easily.

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The cake in the photograph is still on the cooling tray, as it was too hot to put on a plate and we wanted to eat it! I had planned to have yoghurt, with honey and almonds for pudding, but that didn’t seem nearly as tempting as the cake - so we photographed it quickly and tucked in!

Incidentally, I wouldn’t make a carrot cake if I didn’t have a processor. It takes ages to grate up all the carrot by hand!

American Spiced Carrot Traybake (from Mary Berry’s Ultimate Cake Book)

Preparation time: 10 minutes

Cooking time: 50-60 minutes at 180C - Gas Mark 4

You will need a tin 12″x9″ (30 x 23 cm)

Ingredients and Shopping List.

• 10oz (275g) Self Raising flour
• 12oz (350g) caster sugar
• 2 teaspoons baking powder
• 3oz (75g) mixed nuts, chopped
• 3 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 10fl oz (300ml) sunflower oil
• 10 oz (275g) grated carrot
• 4 eggs
• 1 teaspoon vanilla essence

For the Topping:

• 14oz (400g) low fat cheese
• 4 teaspoons clear honey
• 2 teaspoons lemon juice
• Mixed nuts to decorate

Method.

1. Pre-heat the oven to 180C - Gas Mark 4.
2. Grease and base line the tin.
3. Measure all the dry ingredients into the bowl.
4. Add the vanilla essence, oil, grated carrot, and eggs, one at a time, mixing well between additions.
5. Pour into the prepared tin.
6. Bake in the pre-heated oven for about 50-60 minutes, until the cake is well-risen, golden brown and firm to touch.
7. Allow to cool in the tin for 10 minutes, before turning out onto the cooling tray.
8. Cool completely before spreading on the topping.
9. For the topping, mix together the cheese, honey and lemon juice.
10. Spread evenly over the cake with the palette knife.
11. Sprinkle on the chopped nuts to decorate.
12. Store in the fridge for up to 2 weeks.

My recipe for Carrot Cake:

Preparation time; about 15 minutes

Cooking time: 1 hour at 180C - Gas Mark 4

You will need a 2lb loaf tin - 9″x5″ (23 x12 cm)

Ingredients and Shopping List.

• 4oz (115g) self raising flour
• 1 teaspoon (5ml) bicarbonate of soda
• ½ teaspoon (2.5ml) ground cinnamon
• ½ teaspoon (2.5 ml) ground cloves
• 7oz (200g) soft brown sugar
• 8oz (225g) grated carrot
• 5oz (150g) sultanas
• 5oz(150g) finely chopped preserved stem ginger
• 5oz (150g) pecan nuts or walnuts
• ¼ pint (150ml) sunflower oil
• 2 eggs, lightly beaten

For the topping:

• 6oz (175g) low fat soft cheese
• 1 teaspoon (5ml) clear honey

Method.
I’ll give you the “correct” method first and then the method I use!

1. Pre-heat the oven: 18OC - Gas Mark 4.
2. Grease and base line the tin.
3. Sift the flour, bicarbonate of soda and spices together.
4. Add the sugar, carrots, sultanas, ginger and nuts.
5. Stir well, then add the oil and beaten eggs.
6. Mix with an electric mixer for 5 minutes.
7. Pour the cake into the tin and bake for about an hour, until firm to touch and coming away from the sides of the tin.
8. Leave to stand for 10 minutes, before cooling on a wire rack.
9. Cool completely before adding the topping.
10. To make the topping: simply beat the ingredients together well and spread over the cake.

My Method.

1. Using the grating disk and grate the carrots.
2. Remove the carrots onto a plate.
3. Fitting the double bladed knife, chop up the ginger and nuts for about 5 secs.
4. Sieve in the flour, soda and spices.
5. Mix for about 5 seconds.
6. Add all the remaining ingredients, apart from the sultanas and process together for about 20 seconds.
7. Add the sultanas and mix for 5 seconds.
8. Transfer to the tin and continue as above.

Liz Milton

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