This is a step away from my festive posts but this was just too good for me to wait to share it with you.
This may not be the prettiest cake that I have made but I think it may be a front runner for one of the tastiest! This cake was made for my nan’s birthday – she’s not a fan of plain sponge or buttercream so I decided that a carrot cake with cream cheese icing would best suit her. I adapted the Carrot Cake recipe from Tanya Burr’s book in order to create a gluten free option.
For the cake:
- 325g (22 Tbsp) of light muscovado sugar
- 325g (22 Tbsp) of self-raising gluten free flour
- 1 1/2 Tsp ground cinnamon
- 1 Tsp ground ginger
- 3 large eggs
- 2 Tsp vanilla extract
- 300ml vegetable oil
- 1 1/2 carrots
For the cream cheese icing:
- 125g (8 Tbsp) unsalted butter
- 300g (20 Tbsp) Icing sugar
- 150g full-fat cream cheese
- 1 Tsp vanilla extract
- Pre-heat the oven to Gas Mark 5/ 190 Celsius/ 375 Fahrenheit
- Mix together the muscovado sugar, flour, ground cinnamon and ground ginger.
- Add the three eggs and vanilla extract and beat the mixture until all the ingredients are combined.
- Slowly add the oil, mixing it in as you go. Once you have the smooth batter fold in the grated carrot.
- Separate the mixture into three cake tins and bake for 25 minutes or until a skewer comes out clean
Once the cakes are cooked allow them to cool slightly in their tins before turning them out onto a cooling rack. Leave to cool completely before icing the cake.
Cream together the butter and icing sugar before mixing in the cream cheese and vanilla extract. I would definitely recommend using an electric mixer for this stage – or as I did enlist the help of somebody else so you can take turns to mix.
I chose to sprinkle some cocoa powder on top of the cake and drizzle golden syrup around the edges. It may not be the prettiest but I was reluctant to level the cakes due to the amount of people it had to feed! My nan didn’t mind its rustic appearance and the taste more than made up for it!