Carrot Cake (from The Hummingbird Bakery Cookbook)

I’m beginning to realise I’ll have to step up my game a little bit if I’m going to cook something from all my cookbooks (especially when I’m still buying them) before the end of the year. So the second book to be drawn was the Hummingbird Bakery Cookbook.  I love this book, full of mouth watering delights it would be hard to choose just one recipe so the book was handed over to himself who picked out this carrot cake.  He first sampled carrot cake after child #1’s school concert as I bought one from the cake sale and he’s been hinting at me to bake one ever since.

This is the first time I’ve ever made a carrot cake so while I scanned the list of ingredients, I realised I had no sunflower oil in the house and didn’t really want to buy any so I asked the lovely English Mum via Twitter if it would be possible to substitute the sunflower oil with rapeseed oil. She said yes, she substitutes with rapeseed oil all the time. Plus, I figured rapeseed oil would be a healthier option (especially considering the cream cheese frosting that would be used)

P.S. Apologies for the state of the photos. Apart from the lighting being extremely poor, I didn’t notice until I uploaded them that there’s a kind of smudge on both of them. That is the result of a small fingerprint on the camera lens. Thanks very much child #2!

Ingredients:

300g soft light brown sugar
3 eggs
300ml sunflower oil
300g plain flour
1tsp bicarbonate of soda
1tsp baking powder
1tsp ground cinnamon (plus extra to decorate)
1/2tsp ground ginger
1/2tsp salt
1/4tsp vanilla extract
300g carrots, grated
100g shelled walnuts, chopped (plus extra chopped and whole to decorate)

For The Cream Cheese Frosting:
600g icing sugar, sifted
100g unsalted butter (at room temp)
250g cream cheese, cold

Equipment:
Three 20cm cake tins (base lined with greaseproof paper)

 

Cake Method:

Preheat the oven to 170ºC (325ºF)

Mix the sugar, eggs and oil together in a stand mixer making sure they are incorporated well (hand mixer will work just as well, as I’m sure would a food processor)

Gradually add the flour, baking powder, bicarbonate of soda, cinnamon, ginger, salt and vanilla extract.

Stir in the walnuts and grated carrots until they are evenly distributed (stir these in by hand – not with the mixer)

Pour the mixture into pre prepared tins, bake in the oven 170ºC for 20-25 minutes then allow to cool on a wire rack.

Cream Cheese Frosting Method:

Beat the icing sugar and butter in a stand mixer.

Add the cream cheese (in one go) and bet until completely incorporated.

Continue beating on medium-high speed for about 5 mins taking care not to over beat as it can become runny quite quickly.

Assembling the Cake

When the cakes are cold, place one on a cake stand and spread about a quarter of the frosting over it.

Place the second tier on top and spread another quarter of frosting over it.

Top with the last cake. Spread the remaining frosting over the top and sides. Finish decorating with walnuts and a light sprinkling of cinnamon.

8 comments

  1. Karen Evans says:

    Hi, this cake looks fab, I am planning to make in the next few days. I generally stick to cup cakes as always manage to stick any large ones to the tins. Making 3 layers, one is bound to stick – any tips pretty please!
    Thanks

    • mammyskitchen says:

      Hi there, thanks for your comment! No tips really except maybe line the base of your tin with parchment/greaseproof paper & grease well and it shouldn’t stick…

      Good luck with the cake, I’d love to see a photo of it when it’s finished? 🙂

  2. Kirran says:

    Hi, am really looking forward to baking this recipe. however could you please advise the size of the baking tins needed?

    Many thanks!!

    x

  3. Jess says:

    I have just used this recipe to make cupcakes. It’s a good texture, but the taste of the chopped walnuts is spoiling it for me. They just taste like walnut oil. Any suggestions?

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