As many of you will be well aware we are completely snowed in here in Wendover, UK. Schools have been closed since last Wednesday and it’s been really tricky to get to work. Most of us have been staying put, snuggled up cosy inside. This kind of weather evokes a desire for warming comfort food… soups, rustic ‘slow’ food, hot drinks and baking. Being forced inside gives us a chance to do all the things we put off because we are so busy. Like copious amounts of home baking! So, after a request on our Facebook page, I dug out my all time favorite Carrot Cake recipe and came over all Betty Crocker and got baking… along with Banana Cupcakes, Chocolate Oat Squares and our family favorite ‘Quick Chocolate Cake‘, as seen on Lindy’s Blog … I’ve been busy baking and my family has been busy devouring. Happy Days!
I love this Carrot Cake recipe because it is moist, delicious and it rises! Yet another recipe from my talented Mother who baked relentlessly for her children. She has no idea where she got it from, chances are it came from another fabulous BakerMum from downunder! You just have to cover it with Cream Cheese Icing, it’s almost a Carrot Cake crime not to!
Pre-heat your oven to 180c/ 350f/Gas4. Use a 20cm(8in) tall sided tin and grease appropriately.
The dry ingredients: 300g Plain Flour, 1/2 t Salt, 2t Baking Powder, 1t Bicarb of Soda, 2t Cinnamon Powder, 1t mixed spice, 50g walnuts roughly chopped, 250g Sugar
The wet ingredients: 185ml Olive Oil, 400g Grated Carrots, 4 large eggs beaten
Mix together all the dry ingredients, except the sugar. In another bowl mix the eggs and sugar with a beater until creamy and light. Mix in the oil by hand, whipping. Add to the dry ingredients. Mix in. Add the carrots and mix really well. Pour into your prepared cake tin. Bake for approx 60 mins – times will vary depending on your oven. Test with a skewer inserted into the cake, if it comes out clean it’s done! Ice with Cream Cheese Icing when cool.
Cream Cheese Icing: 250g Icing Sugar, 180g very soft butter, 180g Cream Cheese, Zest of one Lemon.
Mix the Icing Sugar and Butter together until smooth. Beat in the Cream Cheese. Add Lemon Zest. Smooth over cake.