Carrot cake for Dizzypink!

[gruntygiggles]

Here ya go huni, sharing it with all as I think this may be my best cake yet!

http://i291.photobucket.com/albums/ll318/gruntygiggles/DSCF3232.jpg
http://i291.photobucket.com/albums/ll318/gruntygiggles/DSCF3227.jpg

And the recipe...

Ah, the good old carrot cake. A favourite in coffee shops and cafe’s the length and breadth of the country and yet, for some reason, not a cake people make at home very often.
Well, here’s a recipe for you that is both simple and simply fantastic!



For the cake:-

4 oz. Carrots, grated
1 1/2 cups (8oz/225g) self raising flour
1 1/2 cups (8oz/225g) light brown muscovado sugar
1 1/4 cup (9floz/200ml) vegetable oil
3 large eggs
1tsp bicarb of soda
1/2tsp baking powder
1tsp cinnamon
1tsp allspice
1/4 fresh grated nutmeg
zest and juice of 1 small lemon



For the frosting:-

200g cream cheese
2oz/55g unsalted butter
2oz/55g icing sugar
tsp vanilla extract
zest of 1 lemon

Preheat your oven to 160c and get a large bowl. Put the eggs into the bowl and whisk, then add all other ingredients and mix. I tend to grate the carrot straight on top of the eggs to save washing up another bowl and there’s no need to sieve anything, just make sure there are no large lumps in the sugar. Mix until it comes together into a thick gloopy batter and pour into a cake tin that has baking parchment or greaseproof paper lining the bottom. Cover with a sheet of baking parchment or greaseproof paper that you have made a small hole in the centre of. Cook in the centre of the oven for 60 minutes. A toothpick or skewer should come out clean, but if it doesn’t, give it an extra 10 minutes and test again.

Cool in the tin for 10 minutes then transfer to a wire cooling rack. When cooled completely, mix up the frosting by creaming the butter and cream cheese together, then sieving on the icing sugar and adding the vanilla and lemon zest. Mix until it comes together and spread on top of cake!

Enjoy xxx

[Ed]

Oh woman, I love carrot cake:D Miss one, die one short!

[husky03]

jesus -i'm sat here dribbling like some retard now

[dizzyblonde]

http://www.whatacharacter.com/g-o/g0703014.JPG

Thankyou oh so much Cheryl, and for your very frank comments on FB earlier. Its nice to have thought of me.....reallly xxx

[missyburd]

nom nom nom think i'll be giving that a go....does it have to be cream cheese or could it be substituted? and might add chopped walnuts in too, om nom nom nom :-D

[dizzyblonde]

I think it can be substituted with something else. Me French burd has a recipe for it, that she uses summat different on top.

[yorkie_chris]

I concur with the om nom nom nomming :)

[gruntygiggles]

Put whatever else you like on or into it, this is just a basic carrot cake, but make it like this first...you'll love it!

[phil24_7]

This shall be getting added to the list of things to cook/bake!

[Speedy Claire]

I`ll definitely have a go at this, might chuck in some sultana`s too. Many thanks

[missyburd]

ooo sultans defnitely, will add to the moistness :D

[gruntygiggles]

It won't need any help with the moistness...lol. It really is the best cake I've ever made.

I would normally add sultanas, but I wanted to eat it myself and I'd hate this cake if it had them in. I can eat them in the Christmas cake as I can't see them and they are full of booze. This one though, a nice basic...no things I don't like cake :-) x

[anna]

My cakes to make for christmas list just increased, thanks gg.

[El Saxo]

Any tips on technique for creaming the frosting ingredients together please GG? As you know my last attempt was a bit of a fail! :lol:

[gruntygiggles]

As I said last time Andy...as little mixing as you can get away with. Just cream the butter til it's light and smooth, mix the cream cheese in until mixed and the rest...just until it's come together and ther are no lumps. If you whisk really briskly or for too long, you'll loosen it. I'll post a video up tomorrow afternoon xxx

[Smudge]

This is not an ordinary carrott cake this is a mouth watering moist dream from M&S!
Thats where you get your christmas bits from.

[El Saxo]

As I said last time Andy...as little mixing as you can get away with. Just cream the butter til it's light and smooth, mix the cream cheese in until mixed and the rest...just until it's come together and ther are no lumps. If you whisk really briskly or for too long, you'll loosen it. I'll post a video up tomorrow afternoon xxx

Ta, I do remember you telling me but couldn't remember what you'd told me! :oops:

I guess is best to use a hand whisk to cream/mix then, rather than the electric one?

[gruntygiggles]

Ta, I do remember you telling me but couldn't remember what you'd told me! :oops:

I guess is best to use a hand whisk to cream/mix then, rather than the electric one?

Nah, just use a wooden spoon Andy. Make sure your butter is at room temperature and then using a wooden spoon, be as brisk as you want creaming it until it is light and smooth, then add the cream cheese and mix that it, then when you sieve in the sugar and add the vanilla, all you have to do is fold it in :-)

[El Saxo]

Nah, just use a wooden spoon Andy. Make sure your butter is at room temperature and then using a wooden spoon, be as brisk as you want creaming it until it is light and smooth, then add the cream cheese and mix that it, then when you sieve in the sugar and add the vanilla, all you have to do is fold it in :-)

:salut:

Cheers m'dear! :D

[andrewsmith]

Cheers for posting the recipe Cheryl

May make one in the next couple of days :)

[missyburd]

So made one for new year's, but had to substitute the bicarb of soda with more baking powder so the end result is probably denser than I'd have liked, still gorgeous though. I've wanted to have a go at proper frosting for a while now, and it's just as good as I'd have hoped, YUM :D

http://sphotos.ak.fbcdn.net/hphotos-ak-snc4/hs1391.snc4/164376_10150385410685553_879760552_16560062_413820 8_n.jpg



Also YC helped make this banoffee pie, should go down well at tea!

http://sphotos.ak.fbcdn.net/hphotos-ak-ash1/hs787.ash1/167782_10150385410580553_879760552_16560056_284870 _n.jpg

http://sphotos.ak.fbcdn.net/hphotos-ak-snc6/hs057.snc6/168724_10150385410425553_879760552_16560051_795682 4_n.jpg

[gruntygiggles]

Yay, I'm very glad someone tried it. It'll keep for aaaaaages if you just put it something airtight. It looks lovely Maria....well done and I'm chuffed to bits you liked it. Tis true that it is lighter with the bicarb...but who cares, it tastes the same :-) xxx

[xXBADGERXx]

SeeeeeeeLOBBER , I am giving this a go

[Jabba]

Hmmm...... cake....... carrots........

Would this count as one of my five a day?

[xXBADGERXx]

Per slice

[Speedy Claire]

I finally got round to having a go at making it and I have to say it is absolutely nomnomalicious, is so moist and the flavour of all the spices isn`t overpowering. I didn`t have any light brown muscovado so had to use the dark and it did make the cake very dark coloured but I`ll make sure I get the correct stuff for next time.

I did try using low fat cheese for the topping and I mixed it with the low fat spreadable butter which was disastrous... the low fat cheese was a bit runnier than the full fat stuff and the "spreadable" butter was way to soft for the topping. I had to go out butter and cheese shopping but the second attempt was great.

I`ll be making another one in the week as a birthday cake and hope it tastes as good as this one does. I won`t bother next time with the candied peel as it just didn`t need it, the lemon zest gave enough flavour in the topping.



http://i370.photobucket.com/albums/oo148/SpeedyClaire/cake2.jpg


http://i370.photobucket.com/albums/oo148/SpeedyClaire/cake1.jpg

[dizzyblonde]

oh How I have to make time to do this.....nom nom nom!!!

[Littlepeahead]

I make carrot cake quite often, can't stand the stuff myself but the Essex cricket team seem to like it so I bake it for them. I tried your recipe instead of my regular one (from Good Housekeeping) and the cake looks good but the icing is a bit runny and has started to migrate down the sides of the cake, not that it really matters as long as most of it stays on top. I've put it in the cool conservatory and hopefully this will ensure the icing firms up a bit.

I'm taking it in to work for my colleagues tomorrow as I was off work on my birthday due to the snow so they missed out on cake then.

http://forums.sv650.org/picture.php?albumid=721&pictureid=5119

[gruntygiggles]

Claire that cake looks amazing!!! I'm so glad you liked it. I haven't made one for a while as it was just too easy to eat it...not good for the diet.

LPH - looks fab but I see what you mean about the icing. Saxo has the same problem and it's usually because of overwhisking or mixing. You just need to cream the butter until it's really soft, then literally fold in the cream cheese and other ingredients, but who cares...it all tastes the same.

I'm just chuffed you all like it :-) xxx

[missyburd]

nom nom, mine's all gone now, typical! I can't say I had an issue with the frosting, it was lovely. I creamed Stork marg into mascarpone soft cheese, then added the icing sugar, vanilla essence and lemon zest. Seemed to work just right although I was unsure as to how the Stork marg would work instead of butter but we only had salted in the fridge so I didn't have much choice!

[Littlepeahead]

Good response to the cake here at Lord's.

"Thank you so much for the cake, just ate it, lovely, really nice! Maybe l should ask for the recipe..." from the IT manager - recipe sent on to him.

Our physio wasn't meant to be here today but 'popped in to say hello' when I mentioned I'd been baking and took a second slice home.

The web assistant said that his Mum works in catering and bakes a brilliant carrot cake but that this one is just as good - high praise about it. He's also been told by his manager Andy to save a piece for him when he returns tomorrow or Andy will sack him.

And Christine, who I share an office with is on to her second slice already!

And I sent a photo of it on to the coaches of the Zimbabwe and England cricket team - both of whom are friends - and they have both put in requests for me to make a cake for the teams next time they are here at Lord's.

[Tara]

god they look good! my recipe has mashed banana in which keeps it a bit fresher and not as dry I've not made it in ages but think i might just have to now :D

[gruntygiggles]

nom nom, mine's all gone now, typical! I can't say I had an issue with the frosting, it was lovely. I creamed Stork marg into mascarpone soft cheese, then added the icing sugar, vanilla essence and lemon zest. Seemed to work just right although I was unsure as to how the Stork marg would work instead of butter but we only had salted in the fridge so I didn't have much choice!

Yeah, I've used Stork as well...easier to get soft at room temp than butter and the salt, well even caramel tastes better with salt so no bother there. :-)

Good response to the cake here at Lord's.

"Thank you so much for the cake, just ate it, lovely, really nice! Maybe l should ask for the recipe..." from the IT manager - recipe sent on to him.

Our physio wasn't meant to be here today but 'popped in to say hello' when I mentioned I'd been baking and took a second slice home.

The web assistant said that his Mum works in catering and bakes a brilliant carrot cake but that this one is just as good - high praise about it. He's also been told by his manager Andy to save a piece for him when he returns tomorrow or Andy will sack him.

And Christine, who I share an office with is on to her second slice already!

And I sent a photo of it on to the coaches of the Zimbabwe and England cricket team - both of whom are friends - and they have both put in requests for me to make a cake for the teams next time they are here at Lord's.


Ah, fantastic to hear all that LPH...really chuffed they all liked it so much...I knew I could have faith in this recipe....I tested it enough ;-)

god they look good! my recipe has mashed banana in which keeps it a bit fresher and not as dry I've not made it in ages but think i might just have to now :D

If you make this one Tara, don't add the mashed banana, as the others can now tell you, it is incredibly moist and will stay moist for well over a week. In fact, I made one on Christmas day that I had the last slice of on Sunday and it was still very moist...I didn't even bother frosting that one..lol :-)

[Littlepeahead]

Just come back to find less cake in the office than when I left 10 minutes ago - one of the PAs came looking for some. No way this is going to last a week!

[_Stretchie_]

I WANT SOME CARROT CAKE, woman, make me a carrot cake



PLEEEAAASSEEEEEEEEEEEEEEE


Any tips on technique for creaming the frosting ingredients together please GG? As you know my last attempt was a bit of a fail! :lol:

:smt103


I guess is best to use a hand whisk to cream/mix then, rather than the electric one?

Should work out alright then eh ;)

[Littlepeahead]

Last couple of slices have now gone. There is no more. So much for it lasting a week.

[gruntygiggles]

Last couple of slices have now gone. There is no more. So much for it lasting a week.

Haha...excellent news :-) x

[xXBADGERXx]

Man I am so Hungry right now

[dizzyblonde]

My carrot cake is now cooling :)

I have added some sultanas and 'bashed' walnuts to the mix. I used a slightly different topping. I have a cake book and the topping they had was cream cheese, honey and orange juice. I bought Quark by mistake....lets see how runny it is!

Pics later.......if I don't eat it all first!

[xXBADGERXx]

<----- fingers in ears "shurrup shurrup shurrup shurrup ...... "

[dizzyblonde]

Here y'are Badger

http://i205.photobucket.com/albums/bb45/loubi650/carrot%20cake/DSC02887.jpg

Oh and I used Light Olive Oil instead of veg oil, as I only use that. Don't think its half bad for someone who doesn't bake cakes.......just scoffs em :)

[andrewsmith]

Nice with Olive oil DB?

[dizzyblonde]

light olive oil....suitable for baking.

Scrummy, just Dylan complained the walnuts needed more of a bashing lol, and perhaps slightly less sultanas. I used four ounces of each.

[xXBADGERXx]

And damn you Dizzy ...... your lucky it`s too cold to come there right now and stick a straw through your letterbox ... I`ll huff and I`ll puff til I`ve dragged that cake out of the kitchen with my own lungs

[andrewsmith]

light olive oil....suitable for baking.

Scrummy, just Dylan complained the walnuts needed more of a bashing lol, and perhaps slightly less sultanas. I used four ounces of each.

:thumright:

Sounds like how I'd do it

[dizzyblonde]

one more for Badger!

http://i205.photobucket.com/albums/bb45/loubi650/carrot%20cake/DSC02890.jpg

[xXBADGERXx]

How was the topping using Quark then ?

[dizzyblonde]

Great. You use 250g tub of Quark, 2 tablespoons of honey and a tablespoon of orange juice, put it back in the fridge to stiffen up for 30 mins before putting on top of the cold cake. It does start running in a warm kitchen, but I've put the cake in a Celebrations box in the fridge and its stiffened back up nicely.

Tastes really nice too.

[dizzyblonde]

And damn you Dizzy ...... your lucky it`s too cold to come there right now and stick a straw through your letterbox ... I`ll huff and I`ll puff til I`ve dragged that cake out of the kitchen with my own lungs


Wheres the like button:smt005

[andrewsmith]

And damn you Dizzy ...... your lucky it`s too cold to come there right now and stick a straw through your letterbox ... I`ll huff and I`ll puff til I`ve dragged that cake out of the kitchen with my own lungs

:smt082

That has cheered me up no end badger!

[xXBADGERXx]

I`m glad somebody is happy , I , on the other hand am thoroughly miserable at the site of Cake I cannot have

[andrewsmith]

Don the apron!

[xXBADGERXx]

Need to buy a tin first , I only bake Malt Loaves so just have a tin for that .

[dizzyblonde]

Do it in the tin, that Irish woman Rachael Allan on the telly does one in a bread tin.
ORrrrrrr Asda do a nice non stick tin (that I got today) with the sides that open up and the bottom comes out, for £4.


#Tempts Badger more#

Its so easy my eldest helped.

[xXBADGERXx]

Brill ..... I`ll grab one of them after my driving lesson tomorrow afternoon

[gruntygiggles]

Do it in your cake tin Neil...it'll be fine like that :-)

Glad you liked it Lou...I love nuts and keep thinking I'll put some in, but everytime I bake this, I just think, "no...i love it as it is"...lol.

How sweet is that topping? I really don't have a sweet tooth, so love the lemon and small amount of sugar in my topping, but I always like trying new things too. :-)

Pics are fab btw xxx

[xXBADGERXx]

Do it in your cake tin Neil...it'll be fine like that :-)

Tis a bit on the small side , it really is just for making Malt Loaves and things Like Bara Brith .......... Plus I could do with having a bigger tin for making stuff around this size . My new Years Resolution this year was to spend less money on Pre-Made things and not to spend money at work on things like the Coffee Machine , so far it is working out just groovy :) , the money not spent at 25p a cup has easily paid for the cake tin this week

[Richie]

Send me cake...!

[dizzyblonde]

is"...lol.

How sweet is that topping? I really don't have a sweet tooth, so love the lemon and small amount of sugar in my topping, but I always like trying new things too. :-)

Pics are fab btw xxx

Its naturally sweet, rather than sickly sweet. Two large spoons of honey and a spoon of orange juice compared to sugar I thought might not be too good, but I like it, and I have a very sweet tooth!
After its been in the fridge over night it has stiffened up really well too.:cool:

[yorkie_chris]

Dizzy B has cake in the fridge? ORLY

[dizzyblonde]

well its now sat on the worktop in the cake tub ;)
I only put it in the fridge in the tub to get the topping stiff ooer!



BEsides, its better than a bun int oven !

[gruntygiggles]

well its now sat on the worktop in the cake tub ;)
I only put it in the fridge in the tub to get the topping stiff ooer!



BEsides, its better than a bun int oven !


You don't need another bun in the oven just yet :smt119 lol.

Yeah, I leave mine out for up to two weeks, just on a plate with an upturned bowl over the top....lol

[yorkie_chris]

There is some left for 2 weeks? I think MYCs lasted 2 days

[gruntygiggles]

There is some left for 2 weeks? I think MYCs lasted 2 days

That's what normally happens. This one I would test a slice every third day to see how long it would last...all in the name of testing you see ;-)

[xXBADGERXx]

Mine is now in the oven :) .... bloody expensive shop tonight , £35 as I had to buy a Cake Tin , measuring cups , all the ingredients , my supper . Managed to get it all packed into my Kriega R35 . Had to phone Dizzy whilst I was in Tescos to ask if I had forgotten anything , turned out I had forgotten to buy Vegetable Oil and Carrots of all things lol . Mixed and whisked away merrily in the kitchen , now going to eat Fajitas whilst I wait an hour :)

[andrewsmith]

Enjoy mate!!

[xXBADGERXx]

I just peered in the oven .... fuppinell it`s risen a fair bit :)

[andrewsmith]

as long as it doesn't end up like this (just a tad creepy)

http://thelaughingstork.com/wp-content/uploads/2009/06/babies-on-carrots.jpg

[xXBADGERXx]

Not a chance , bloke cake , topping stays in gravy boat , cram cake in mouth and chew until mouth dry , raise Gravy boat to mouth and pour in topping , chew and repeat as necessary

[xXBADGERXx]

Actually I was just being posh about the Gravy Boat .... it`ll just be a bowl lol

[andrewsmith]

:lol:

talking cake, might go get some chrimbo cake in a bit

[xXBADGERXx]

I didn`t quite get everything as my poor Kriega R35 was ginneled with Ingredients and cooking accessories , so I had to forsake the Icing Sugar and the Unsalted Butter . I went to the local shop to buy some and there is a rather large local kid (kinda reminds me of the fat curly haired blonde kid in "Bad Santa") . He eyeballs what I have bought and pipes up "Are you making a Cake Mister ?" ........ now this is not good , the local "scary Biker" caught with cooking Ingredients of a slightly pink and frilly nature if we are honest here . Engage creative answer ......... "Nope , I`m having a massive Amphetamines party and need to cut it to make it go around everyone ............... and the Butter is for greasing up the Hookers" .


He stood there with his jaw swingin` in the wind .

[andrewsmith]

haha

I'm now in the recovery position after passing out in laughter and this is the respose

http://i488.photobucket.com/albums/rr243/ktm_wolf/misc/sweetjesus1.gif

:D

[xXBADGERXx]

Oh my god I just made the frosting for the top .................. damn it tastes good

[gruntygiggles]

Sounds like you're having fun there Badger. Funnily enough I was thinking about you tonight...do you have a slightly older Brother that lives in Wiltshire. I'm not kidding you, I turned around when I heard the pub door open tonight and actually nearly called your name...uncanny. More than uncanny...you have a doppleganger...but a nice one :-). Was really incredible how much he looked liked you!

Glad you like the frosting...the lemon zest works wonders in it. Hope you enjoy the whole cake :-) xxx

[dizzyblonde]

Carrot cake MKIII in the oven.
The first one was ok, as a first attempt for someone who doesn't bake. The second one, was slightly burnt underneath, and even though it survived a car journey to my mums and back(with a very drunk birhtday Dizz) it decided to land upside down the day after on the worktop, not that it stopped it being scoffed!

SO I have turned the oven to 175, used my grandmothers smaller, but taller cake tin, and away we go again......with 1 ounce of icing sugar and the honey in the frosting just to see how that fairs.

[xXBADGERXx]

More than uncanny...you have a doppleganger...but a nice one :-).

Gee , thanks , I think

Starting work on MkII today , gonna use less butter in the Frosting and a bit more Carrot and Spice in the main mix , might squeeze out the grated Carrot a bit as well or dry it slightly .

[dizzyblonde]

I don't use any butter in the frosting at all, but then I use the whole tub of cheese :)

MKIII is rather tall, yipppeeee, but the oven still has managed to burn it a little on top...hmmph, and thats taking it out early and lowering the heat, and its bang in the middle of it too :(

Edit...burnt bit came off with the paper :)

[gruntygiggles]

175 may be a bit hot Dizz...I keep it at 160 and it'll be done in 60-70 minutes. :-)

[dizzyblonde]

ahhh I keep going to my cake book and it says 180 in there! 160 it is :)

As for this one, mega, double layer, will taste test after Sunday Dinner ;)
Pics in a min.

[dizzyblonde]

http://i205.photobucket.com/albums/bb45/loubi650/carrot%20cake/DSC02896.jpg
http://i205.photobucket.com/albums/bb45/loubi650/carrot%20cake/DSC02892.jpg

woooooooo! success !!

[Geodude]

Oooh looks nice db, now if i had tyres on the sv i'd be there to beg a slice ;)

[xXBADGERXx]

Mines about to go in , main difference is an extra Carrot , a bit more Nutmeg and Spice than I did last time (not much more) and I have Squeezed the juice out of the grated Carrot by hand in a sieve , just waiting for the oven to get to temp and in it goes :)

Looking good there Dizz :)

[dizzyblonde]

Tastes bllooooody superb too!

Yours outta the oven yet?

[xXBADGERXx]

Coming out now

[Smudge]

It looks better than the passion biscuit you showed me :)

[missyburd]

It looks better than the passion biscuit you showed me :)

#like#

:-P

[dizzyblonde]

It looks better than the passion biscuit you showed me :)

Frizbee dear:smt082 Even the birds weren't impressed!

[anna]

I must be the last .org member to have made this... but it is in the oven as we speak.

[xXBADGERXx]

Tut ..... SeeeeeeeeeeLACKER !!!!!

Most of us are on our 3rd Cake now , I`ve taken to smearing myself in it and throwing myself into crowds of Middle Aged Women just for the buzz .

[BernardBikerchick]

trying it now right now!!!!!!!!!!!!! xx

[BernardBikerchick]

woooooooooooooooooooooooo it was perfect woooo !! and lush feel very full now lol

but GG need your opinion ...... do we really need to use the oil ?? but could it be used without or with Olivo etc !??!? what do ya think hun ! xxxxxx just seemed a little over moist but still fandabbydozy!!xx:smt058:smt058

[gruntygiggles]

I'm going to rewrite the recipe to weigh the amount of carrots as I use as I do it by eye, but I think if it's overmoist is can be due to the amount of carrot in the cake.

I find it you use anything other than oil it can be too dry, but you could certainly try half and half. In fact...I will try half and half and let you know :-)

Glad you're enjoying it though...losinf almost 2 stone in the last 2 months...I've only made it once and only had one little slice...lol

[yorkie_chris]

Inspired by the Pennine massive "probably the least skilled trail riders in the world" thread... any ideas for some flapjack? :)

Needs to be nutritional and tasty to help unfit beer swillers like me get up hills I have no business going near without an engine!

[gruntygiggles]

Welsh cakes are best for that Chris. Not at all healthy but so good for quick release energy that I made them on order of the trainers and nutritionsts for both the RFU England team back when Lolly Dallaglio was still captain and also Glos and Bristol rugby. I'll post that and a flapjack recipe as soon as I get a chance. X

[gruntygiggles]

Tweaked the recipe a little tonight and took out the guess work with the carrots. I think it is slightly better than the original for texture, the flavour hasn't changed.

[dawn07]

Looks amazing GG! Well done and thanks for sharing your recipe!:)