This recipe comes from Bake – Essential Companion by Alison Thompson an expert baker and pastry chef. This great book covers off all the fundamentals of baking including yeast breads, pastry, brioches and croissants, biscuits and slices, muffins and scones, gluten-free and more. This is a book for a passionate life-long baker and a beginner, its got all bases covered with detailed, clear instructions and beautiful photography.
The cakes in the book are high and bakery like. I love that in a cake. So many cake recipes aren’t as generous and I feel like I always have to double them.
I gave the carrot cake a whirl for a school picnic and it was a huge hit and fed many. There is a gluten-free version of the same cake in the book too. I can’t wait to try the hot cross buns for Easter.
450g self-raising flour
450g soft brown sugar
1.5 tsp baking soda
1.5 tsp ground cinnamon
450g unsalted butter, melted
5 medium-sized carrots, peeled and grated
125g unsalted butter, softened
250g cream cheese, softened
2 tsp vanilla extract
600g pure icing sugar
1 tsp ground cinnamon, to dust
Pre heat the oven to 160C and line a 25cm round cake tin with baking paper.
In a large mixing bowl, combine the sifted flour, brown sugar, baking soda and cinnamon. Make a well in the centre of the dry ingredients and add the eggs and melted butter. Stir to combine, then add the grated carrot and sultanas. Mix well.
Pour the mixture into the prepared cake tin. Bake for 1 hour and 15 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
To make the icing, place the butter, cream cheese and vanilla in the bowl of an electric mixer and sift in the icing sugar. Beat on a low speed until combined, then beat on a high speed for 2 minutes.
Use a palette knife to spread the cream cheese frosting over the cooled cake, then dust with cinnamon.