Sunday, 13 2010
kitchy weekends: carrot cake
photo by Spciy IceCream
The Perfect Carrot Cake
recipe courtesy of Anne’s Kitchen
Makes 1 cake for 10 people
Ingrdients:
2 medium eggs
200g brown sugar
150ml of sunflower or vegetable oil
200g grated carrot
50g walnuts
75g tinned pineapple
40g desiccated coconut
200g plain flour
1 tbsp ground cinnamon
1 tsp baking powder
1 tsp salt
For the Icing:
400g icing sugar
100g cream cheese
50g unsalted butter
Method:
1. Preheat oven to 150c. Line a square baking tin (about 20 cm on each side) with baking paper.
2. Chop the walnut and pineapple pieces so they end up quite small.
3. In a large bowl, whisk the eggs at high speed, add the sugar and continue beating until pale and fluffy. Keep the whisk on at high speed, and add the oil in a steady stream. Keep beating until the mixture holds the shape of any trail across the surface.
4. Gently fold in the flour, cinnamon, bicarb, and salt, and then fold the dry ingredients into the wet ingredients.
5. Transfer the mixture to your tin and bake for 1 hour, or until a skewer comes out clean. If it browns too much before the middle is done, then chuck some foil over it to stop it from burning.
6. Prepare the icing. Cut the butter into little blocks, and then using an electric whisk, cream the butter and cream cheese together. Add the icing sugar in 3 parts, but hand beat the mixture at first (otherwise you end up covered in icing sugar dust). Once that is all in and mixed, carry on using the electric whist until any lumps have gone from the icing. Put in the fridge to set.
7. Once your cake is done, leave to cool for 10-15 mins, before turning onto a wire rack. Then, when it’s cool, spread the icing generously over the top.
