I'm back! Eventually... The summer just flew by & didn't seem to have a minute to myself to Waffle.
Sorry about that folks, but I'm sure you just about coped without me :)
I made this Carrot Cake a few weeks back. I have been looking for some time for the perfect Carrot Cake recipe... to make one like Patsy used to (Kinsale people will know the amazing cakes Patsy's Corner used to have)
Following the success of the Avoca scones and Avoca banana bread, I hoped their carrot cake recipe would end the search!
And while it tasted lovely, it didn't really live up to my expectations... it wasn't quite 'carrot cake-y' enough if that makes sense. It lacked some of the flavour that the best carrot cakes have.
Never-the-less, I did enjoy it and himself was delighted with it.
You will need 2 900g/2lb loaf tins for this recipe.
Ingredients: (Makes 2 loaves)
440g/14oz Caster Sugar
400ml/14fl oz Sunflower Oil
400g/14oz Self-Raising Flower
4 Eggs
1 teaspoon Mixed Spice
1 teaspoon Salt
400g/14oz Carrots, grated
1 teaspoon Vanilla Essence
Topping:
175g/6oz full fat Cream Cheese
50g/2oz Unsalted Butter
Juice and grated zest of 1/2 a Lemon
350g/12oz Icing Sugar
Handful of Walnuts, chopped
Preheat the oven to 170 degrees Celsius/ Gas Mark 3. Line the 2 loaf tins with baking parchment.
Whisk the Sugar, Eggs and Oil together until thick and pale. Then whisk in the Flour, Mixed Spice and Salt. Next, stir in the Carrots and Vanilla Essence. Divide the mixture equally between the 2 loaf tins, and bake in the preheated oven for approx. one hour.
Leave to cool in the tin for 10 minutes, and then turn onto a wire rack to cool completely.
To make the topping, beat the Cream Cheese, Butter & Lemon juice and zest together, and then beat in the icing sugar. Spread over the cooled cakes, and sprinkle with chopped walnuts to finish.
The recipe was very easy to follow, easy to make, & very tasty...just not the perfect Carrot Cake recipe!
Anybody out there got the yummiest Carrot Cake recipe of all???