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Ref: 507
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Vegetarian
No of Portions: 12
Change no of portions required to :

Ingredients & Prep

   300 g  carrot peeled & grated
   250 ml  rapeseed oil
   250 g  self-raising flour
   3 eggs large
   150 g  caster sugar
   200 g  soft brown sugar
   100 g  pecan nuts chopped
   2 tsp  bi-carbonate of soda
   1 tsp  cinnamon ground
   1 tsp  vanilla extract
   1/2 tsp  salt
  Buttercream & Topping
   250 g  cream cheese or Mascarpone
   90 g  icing sugar
   80 g  double cream
   50 ml  maple syrup
   50 g  pecans coarsely chopped


  Step 1
Pre-heat fan oven to 170'c.
  Step 2
To make the cake, add eggs & sugars to a bowl & beat with an electric hand whisk or in a food mixer for at least 10 mins until pale, then add rapeseed oil & vanilla extract whisk in, in a separate bowl add flour, salt, cinnamon, grated carrot & bi-carb of soda mix all together well then fold into the mixture with silicon spatula with the chopped pecan nuts.
  Step 3
Take a 22 cm loose bottom spring-form cake tin (12 portion recipe), place a round disc of greaseproof paper at the bottom then grease tin with butter, tip in the mixture & bake for 45 mins then test by sticking in a wooden skewer or a cocktail stick, if it comes out clean is done, if not test every 5 mins until cooked all the way through, when done leave to cool then remove from the tin on a rack to allow to go cold.
  Step 4
Make the buttercream by adding the cream in a bowl & beat with an electric hand whisk or in a food mixer whip until firm peaks then add cheese, icing sugar & maple syrup & beat in to combine.
  Step 5
When cake is cold cut in half with a bread knife, spread 5 mm layer with a icing spatula or a kitchen palette knife, replace the top, then cover & spread the top of the cake with buttercream & sprinkle over pecan nut topping & press down into the buttercream to finish.

Suggestion & Tips

Great with a cup of tea or coffee. You can make these into cup cakes if you wish. If you like raisins you can add them in at the same time as the chopped pecans in the batter.
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