As anybody who follows my Insta stories will know, I’ve been Banana Bread-ing the hell out of quarantine. The mixing bowl has never seen so much action!
Continuing my baking spree, for Easter weekend I thought I’d push the boat out a little bit and try my hand at a Carrot Cake. It’s a firm favourite in the Owen household, so in lieu of risking life and limb at the supermarket to buy Easter Eggs, I thought why not bake a treat for the family instead.
It would seem my easy-to-bake Banana Breads had lulled me into a bit of a false sense of security, as creating a Carrot Cake proved I was not quite the Mary Berry I thought myself to be. It was far from perfect – I’d have been laughed out of the Master Chef kitchen faster than Greg could whip a tea towel at me. But it came out in once piece, it wasn’t quite cremated, and it tasted like a little carroty slice of deliciousness, even if I do say so myself.
In case any of you fancied adding Carrot Cake to your lockdown baking repertoire too, I thought I’d share the recipe right here…
Calories per serving: Roughly 735…it may contain carrot, but I don’t think it’ll pass as one of your five-a-day
- Almond Oil x 450ml
- Plain Flour x 400g
- Bicarbonate of Soda x 2tsp
- Caster Sugar x 700g
- Eggs x 5
- Salt x ½ tsp
- Ground Cinnamon x 2 ½ tsp
- Grated Carrot x 525g
- Shelled Walnuts x 150g
- Full-fat Cream Cheese x 200g
- Preheat the oven to 180c.
- Grease your cake tin. It was a bit touch and go as to whether or not my baking tin was going to be big enough for the amount of mixture, so opt for one of your larger ones if you have a few to choose from.
- Pour the oil into a mixing bowl then sieve in the plain flour.
- Mix in the bicarb, eggs, salt, cinnamon and 550g of the sugar.
- Chop up your walnuts into fine pieces, although not so fine that it becomes powdery. Mix chopped up chunks into the cake mixture then add the grated carrot, leaving a small handful of the carrot to one side for later. If the mixture resembles a coleslaw that’s been left in the fridge for months, you’re on the right track!
- Pour the mixture into your pre-greased baking tin and pop in the oven. Set a timer to check on it after an hour and fifteen minutes have passed.
- If after the hour and fifteen minutes you can insert a skewer into the middle of the cake and it comes out clean, your cake is ready for the cooling rack. If however it’s got a bit of baking left to do, put it back in the oven and check on it after another ten minutes.
- Whilst your cake is cooling, mix the butter, cream cheese and remaining 150g of sugar until it is smooth. Have a taste (as if you needed to be instructed to!) – if it’s still a bit grainy like a cheap mojito, mix it some more! Once this icing mixture it’s completely smooth, refrigerate it until your cake is cool enough to ice.
- Don’t jump the gun with icing your carrot cake, or you could find yourself with a sad melted mixture dribbling down the sides. Once you’re sure your cake is completely cool, you can go to town with lathering the top with your refrigerated icing. The connoisseurs among us may use a palette knife, but I used a simple spoon and spreading knife which did the job pretty well in the absence of more professional utensils.
- Sprinkle your small handful of left-over grated carrot onto the icing. Not a necessity, but a nice touch if you’re doing it for the ‘gram.
- Share and enjoy!
I’d love to see your Carrot Cake creations too! Find me at @Mel_C_Owen on Insta.