Last week, I shared some ideas on how you can spend your summer break, and one of the suggestions is to start cooking/baking. Since I am studying Bakery and Patisserie Technology, I thought it might be a good idea to share some recipes with you all!
Carrot Cake (7” x 2)
Whole eggs – 150g
Light Muscovado Sugar – 175g
Sunflower Oil – 175g
Self-raising flour – 1 teaspoon
Bicarbonate of soda – 1 teaspoon
Ground cinnamon – 1 teaspoon
Grated nutmeg – 1/2 teaspoon
Grated Carrot – 140g
Raisins – 100g
- Line your cake tin with silicone paper (both the bottom and sides).
- Preheat your oven to 150°C – 160°C.
- Warm the eggs.
- Whisk the eggs with muscovado sugar until ribbon stage (Triple in size).
- Sieve the flour, cinnamon, nutmeg, bicarbonate of soda together.
- Add the oil to the egg and sugar mixture in stages.
- Fold the dry ingredients (Step 4) into the egg mixture (Step 5).
- Add the grated carrot and raisins.
- Bake at 150°C – 160°C for 1 hour -1 hour and 10 mins.
- Frost the cake with cream cheese frosting.
- Decorate with marzipan carrot on top.
It’s a simple and easy recipe and the final product looks awesome! Perfect for weekends, family gatherings or a picnic! If you haven’t made a carrot cake/bake before, there are some additional tips for you!
- Make sure your oven is preheated before putting your cake in, this will ensure that your cake is baking at the correct temperature, for the right amount of time.
- Please make sure to sieve your dry ingredients together so that you mix evenly and with no lumps.
- If you’re using freshly grated carrots, make sure you squeeze out the excess juice before putting it into the cake batter, so you are not adding too much liquid to the batter.
- To test if your cake is cooked, insert a skewer into the middle of your cake. If it comes out nice and clean, it means your cake is properly cooked and ready. If there’s still some batter stick on the skewer, put it back into the oven (maybe check every 5 mins) and do a test again.
- Please do not open the oven for the first 40 mins to ensure the cake is raised properly.
- I didn’t put a recipe for cream cheese frosting, as it might be easier to get a store-bought one if you are new to baking, but if you wish to make you own, there are plenty of recipes on the internet.
See you next week!