Carrot Cake Recipe🥕

This recipe is by Odlums. Today I used a 9” Square tin. This carrot cake can be baked in a square or round tin and the ingredients are listed below.

ingredients

Square Tin18cm/7”23cm/9”
Round Tin15cm/6”20cm/8”25cm/10”
Odlums Self Raising Flour225g/8oz350g/12oz450g/1lb
Shamrock Light Muscovado Sugar150g/5oz200g/7oz275g/100oz
Shamrock Sultanas125g/4oz175g/6oz225g/8oz
Grated Carrot150g/5oz200g/7oz275g/100oz
Grated Orange Rind122
Eggs356
Sunflower Oil175ml/6 fl oz200ml/7 fl oz350ml/12 fl oz
Goodall’s Cinnamon12 tsp1 tsp1 tsp
Goodall’s Nutmeg14 tsp12 tsp12 tsp
Odlums Bread SodaPinch12 tsp12 tsp
Baking Time (approx)1hr1 14– 112 hrs112– 134 hrs
Topping
Cream Cheese225g275g275g
Icing Sugar375g/12oz425g/14oz425g/14oz
Goodall’s Vanilla Extract1 tsp112 tsp112 tsp
To Decorate
Shamrock Chopped Walnuts60g80g80g

method

  • Line deep cake tin with double layer of baking parchment paper. Preheat oven to 150°C.
  • Put sugar, sultanas, carrots and orange rind into a bowl.
  • Beat eggs and oil together and stir into the carrot mixture.
  • Sieve flour, cinnamon, nutmeg and bread soda together and add to the other ingredients.
  • Transfer to prepared tin and smooth top.
  • Bake for specified time (112 hours).
  • Test the cake by lightly pressing the centre, it should spring back and the top should be golden brown. To be extra sure, insert a skewer or knife and if it comes out clean, the cake is baked. Leave in tin for 15 minutes, then transfer to wire tray to cool.
  • Make the topping by beating all the ingredients together. Always ensure cake is cold before spreading on top of cake and sprinkling with chopped walnuts.

Fam feedback:

Rating: 5 out of 5.

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https://www.odlums.ie/recipes/carrot-cake/

Carrot cupcakes Recipe🥕

This is a Happy Pear recipe and makes 12-18 muffins.

ingredients

  • 160ml sunflower oil
  • 3 tbsp ground flax seeds
  • 170g maple syrup
  • 200g finely grated carrots
  • 75g walnuts
  • 200g gluten free flour/ white flour if not gluten intolerant
  • 1tsp vanilla extract
  • 2tsp baking powder
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp allspice
  • For the icing:
  • 200g vegan cream cheese
  • 90g coconut oil
  • 75g agave syrup
  • 25g walnuts to garnish

Method

  • Add ground flax seeds to 9tbsp water, mix well and leave for 5 mins. Preheat oven to 180°C.
  • Roughly chop the walnuts.
  • Sieve and mix dry ingredients in a large bowl (walnuts, flour, baking powder, baking soda, salt, allspice).
  • In another bowl, add all the wet ingredients (sunflower oil, grated carrots, maple syrup, vanilla extract, flax, egg) and mix well.
  • Add wet ingredients to dry ingredients and mix well.
  • Take a standard 12 muffin tray and line with cupcake liners. Divide the mixture evenly. Bake at 180° for 20 minutes.
  • Icing (can be made the night before) Add ingredients in a pot and heat whisking regularly till coconut oil melts. Once coconut oil has melted, remove from heat. Mix using a hand blender or whisk. Leave to cool in the fridge.
  • Take the muffins out of the oven and let cool fully. Once fully cool ice the cupcakes using either a piping bag or a spoon. Ice muffins, add a walnut on top and enjoy!

Fam feedback:

Rating: 5 out of 5.


Jo

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May, 2020