Carrot Cake

I made this lovely carrot cake as a birthday cake for a colleague at work.  I used the recipe from the Hummingbird Bakery cookbook and it turned out really well. I modified the recipe slightly as I didn't have any walnuts to hand but lots of pecans. Everyone was suitably impressed and I think it's probably better than the other carrot cake I made earlier in the year but it's a very close call. I do love a good carrot cake - if you have a better recipe, do let me know!  

adding pecan nuts 

 lots and lots of grated carrots! 

ready to frost 

 layers of frosting between each cake

 3 layer carrot cake which was slightly wonky! 

 topped with whole and chopped pecans 

 with candles :) 

Recipe adapted from the Hummingbird Bakery Cookbook
Carrot cake
300g light brown sugar
3 eggs
300ml sunflower oil
300g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon mixed spice (or ground ginger)
1/2 teaspoon salt
1/4 teaspoon vanilla extract
300g carrots, grated
100g shelled pecan nuts (or walnuts)

3 x 20cm cake tins

• Preheat the oven to 170C.
• Put the sugar, eggs and oil in a freestanding electric mixer with a paddle attachment and beat until all the ingredients are well incorporated. 
• Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, mixed spice, salt and vanilla extract and continue to beat until well mixed. 
• Stir in the grated carrots and pecan nuts but 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. 
• When the cakes are cold, put one on a cake stand and spread about 1/4 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. 
• Top with the last cake and spread the remaining frosting over the top and sides. 
• Finish with pecans. 

Cream cheese frosting (you need 2 quantities for this recipe) 

300g icing sugar, sifted

50g unsalted butter, at room temperature

125g cream cheese, cold

• Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment onmedium-slow speed until the mixture comes together and is well mixed.
• 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 overbeat, as it can quickly become runny.