Hummingbird Bakery Carrot Cake

Hummingbird Bakery Carrot Cake

This is a truly delicious cake and goes sublimely with a cup of our new Colombia. I just apologise in advance because this carrot cake is so moorish, it will not last long! 

Ingredients

  • 300g soft light brown sugar
  • 3 eggs
  • 300ml sunflower oil
  • 300g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon , plus extra to decorate
  • ½ tsp ground ginger
  • ½ tsp salt
  • ¼ tsp vanilla extract
  • 300g carrots , grated
  • 100g shelled walnuts , chopped, plus extra, chopped and whole, to decorate

Total time required  

  • Preparation time: 
  • Cooking time: 

Prepare Ahead

Prepare two quantities of Cream Cheese Frosting (see recipe below). Base line three 20-cm cake tins with greaseproof paper.

Instructions

  1. Preheat the oven to 170°C (325°F) Gas 3.
  2. Put the sugar, eggs and oil in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until all the ingredients are well incorporated (don’t worry if the mixture looks slightly split). Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed.
  3. Stir in the grated carrots and walnuts by hand until they are all evenly dispersed. Pour the mixture into the prepared cake tins and smooth over with a palette knife. Bake in the preheated oven for 20–25 minutes, or until golden brown and the sponge bounces back when touched. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.
  4. When the cakes are cold, put one on a cake stand and spread about one-quarter of the Cream Cheese Frosting over it with a palette knife. Place a second cake on top and spread another quarter of the frosting over it.
  5. Top with the last cake and spread the remaining frosting over the top and sides. Finish with walnuts and a light sprinkling of cinnamon.

Cream Cheese Frosting

Ingredients

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

Instructions

  1. Beat the icing sugar and 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 and is well mixed.
  2. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not over beat, as it can quickly become runny.

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