Carrot Cake

cortijoblog carrot cake

CARROT CAKE

I am still experimenting with using the breadmaker to make cakes and this is the recipe for a carrot cake I have just made. Next time, I will use two rectangular cake tins so that I can sandwich the two halves of the cake together.

carrot cake

Carrot Cake

This recipe is easy to prepare and only requires turning after 20 minutes.

 

INGREDIENTS for the cake

  • 85g walnuts, roughly chopped
  • 1 orange, zested and juiced
  • 225g self-raising flour
  • 1 teaspoon baking powder
  • 175g brown sugar
  • 175ml sunflower oil
  • 1 heaped teaspoon cinnamon
  • 3 eggs
  • 280g carrots, roughly grated

INGREDIENTS for the ICING

  • 50g icing sugar
  • 50g butter, softened
  • 100g cream cheese
  • 1 orange, zested and juiced
  • 1 teaspoon lemon juice

METHOD

  1. Oil and line the cake tins
  2. Measure out the flour, baking powder and salt.
  3. Add the sugar and oil to a bowl and whisk well.
  4. Break in the eggs and continue mixing.
  5. Gradually tip in the dry ingredients and beat well.
  6. Stir in 2 tablespoons of orange juice, orange zest, cinnamon, carrot and nuts, and mix well.
  7. Divide the cake mixture between the two tins and cook each one for 35 minutes (or until cooked) on the breadmaker BAKE setting.
  8. Leave to cool for 5 minutes and then turn out onto a baking rack.
  9. To make the icing, cream the butter and icing sugar together until smooth.
  10. Beat in the cream cheese.
  11. Add the orange zest and lemon juice, and mix well.
  12. Put some of the icing on top of one of the cakes.
  13. Spread out with a knife and sandwich the two halves together.
  14. Spread the rest of the icing over the top of the cake.