It's Easter and this calls for carrot cake. So I decided on this naked walnut and carrot cake off BBCfood. This cake is really moist and the cinnamon does give it a unique twist. This is also my first naked cake. Please be nice. The recipe can also be used for cupcakes. Yields 20 cupcakes.
You will need the following:
275 gms sugar
200 ml oil
4 medium eggs
300 gms grated carrots
150 gms walnuts
225 gms plain flour
2 tspn baking powder
1 tspn ground cinnamon
1 tbspn cocoa powder
For the cream cheese frosting:
125 gms butter
125 gms soft cheese
250 gms icing sugar
vanilla essence
Preheat the oven to 180°C/300°F and line you sandwich tins or muffin tray.
Beat the sugar and oil.
Add the eggs one at a time until smooth.
To this add the grated carrots and walnuts.
In a separate bowl, combine all the dry ingredients.
Add this to the carrot mixture and fold in until all combined.
Fill your sandwich tin/ muffin cases two-thirds full and bake for 22-25 minutes until skewer comes out clean when poked in.
As the oven does its job, time for the cream cheese frosting.
Beat the soft cheese and butter until well combined.
Add the icing sugar one spoon at a time until all starts to come together.
Once the cake is out of the oven, leave to cool and then pipe away.
I made three layers for the naked cake and with the rest of the batter, I made a few cupcakes.
Alternate the layers with cream cheese frosting leaving about a quarter of an inch around the edges. Garnish with crushed walnuts.
I piped a carrot onto the cupcakes by tempering white chocolate and dyeing it orange(red and yellow) and green. Saw this on Pinterest and I really couldn't wait to try it out.
Happy Easter!
xxx
-M
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