Simple Carrot Cake Recipe

Here is the recipe for a delicious and easy-to-make carrot cake. It goes perfectly with a cup of tea or coffee, so perfect to enjoy now the cold weather is coming in. We hope you enjoy it! x

simple carrot cake

Ingredients

For the cake

  • 250g self-raising flour
  • 2tsp ground cinnamon
  • 400g caster sugar
  • 350ml vegetable oil
  • 4 eggs
  • 350g grated carrots
  • 120g chopped walnuts

For the cream cheese frosting

  • 225g cream cheese
  • 110g soft butter
  • 450g icing sugar
  • 120g chopped walnuts
  • 1tsp vanilla extract

Method

  1. Preheat the oven to 180C/160C fan/Gas 4. Grease two 23cm/9″ round cake tins.
  2. In a medium bowl, stir together the flour, cinnamon and sugar.
  3. Add the oil and eggs to the dry ingredients and mix until blended. Stir in the carrots and nuts.
  4. Divide the cake mixture evenly between the two prepared tins and bake for 25 to 30 minutes (a skewer inserted into the cake should come out clean). Cool the cakes on wire racks while they are still in the tins.
  5. While the cakes are cooling, in a medium bowl cream together the butter and cream cheese with the vanilla. Add the icing sugar, mix well and stir in the nuts.
  6. Remove the cakes from the tins and place back on the wire racks. When the cakes are completely cool, fill and ice with the frosting.

Note: If you don’t want to use chopped walnuts, pecans or almonds can be substituted and still work well. Let us know if you find another great substitute! We hope you enjoy this simple carrot cake recipe.

Our website lets you send cake instead of flowers! Yum! Sign up to our mailing list on our home page for a free recipe book: www.cake-cetera.co.uk

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Easy Red Velvet Cupcakes

red-velvet-cupcakes1

Ingredients

For the cupcakes:

  • 60g unsalted butter (room temperature)
  • 150g caster sugar
  • 1 egg
  • 20g cocoa powder
  • 40ml red food colouring
  • ½ tsp vanilla extract
  • 120ml buttermilk
  • 150g plain flour
  • ½ tsp bicarbonate of soda
  • 1½ tsp white vinegar
  • 1 x 12-hole cupcake tray, lined with paper cases

For the icing:

  • 300g icing sugar
  • 50g unsalted butter (room temperature)
  • 125g cream cheese (cold)

Method

  1. Preheat the oven to 170°C/325°F/Gas Mark 3.
  2. Put the butter and the sugar in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat on medium speed until light, fluffy and well mixed.
  3. Turn the mixer up to high speed, slowly add the egg and beat until everything is well incorporated.
  4. In a separate bowl, mix together the cocoa powder, red food colouring and vanilla extract to make a very thick, dark paste. Add to the butter mixture and mix thoroughly until evenly combined (scrape any unmixed ingredients from the side of the bowl with a rubber spatula).
  5. Turn the mixer down to slow speed and slowly pour in half the buttermilk. Beat until well mixed.
  6. Add half the flour and beat until everything is well incorporated.
  7. Repeat this process and make sure the buttermilk and flour are well incorporated. Scrape down the side of the bowl again.
  8. Turn the mixer up to high speed and beat until you have a smooth, even mixture.
  9. Turn the mixer down to low speed and add the bicarbonate of soda and vinegar. Beat until well mixed, then turn up the speed again and beat for another two minutes.
  10. Place the mixture into the paper cases until two-thirds full and bake for 20 to 25 minutes, or until the sponge bounces back when touched (a skewer inserted in the centre should come out clean).
  11. Leave the cupcakes to cool slightly in the tray before turning out onto a wire cooling rack to cool completely.

Meanwhile, make the frosting by beating the icing sugar the remaining 20g of the unsalted butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together. Add the cream cheese in one go and beat it until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy (at least five minutes). Do not overbeat, as it can quickly become runny. When the cupcakes are cold, decorate with the cream cheese frosting and enjoy!

Our website lets you send cake instead of flowers! Yum! Sign up to our mailing list on our home page for a free recipe book: www.cake-cetera.co.uk

 

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