This recipe is for a three tier cake which is fine if you have three tins but if like me you only have the two then you'll have to bake two layers and then bake the final layer separately. Also let me warn you, you need 300g of grated carrots and if like me you do not have a food processor then you are unforunately going to be grating by hand, however I honestly promise you it is worth all the effort. Just remember when you are arm deep in grated soggy carrot that in a few hours you'll be munching on a delicious piece of cake.
I followed the recipe as it is in the book however I did not decorate with the extra cinnamon as it states in the book as I really detest the stuff - the smell, the taste it just does not agree with me.
Here's the finished product - please excuse the very homemade/rustic look of the cream cheese frosting, no matter how hard I try I can never get it to have the polished perfection look, I will achieve that look one day soon I promise.
Now for the verdict - well it was a big hit with everybody. My Dad and also my Mum loved it, my Auntie and cousin took some home and later sent me a text to tell me how delicious it was. I thought it was tasty, moist and had just the right amount of sweetness. It not only tasted good but it looked magnificent with the three layers, I really wish I had got a picture the inside of the cake but it slipped my mind as we were too busy devouring it. I will definitely be baking this one again so I will try and get a snap then. I honestly can't believe I waited so long to bake a Hummingbird recipe and this successful cake has spurred me on to try some of the other delights from their books. Recommendations of recipes to try are more than welcome.
Carrot cake from the Hummingbird Bakery cookbook
Ingredients
for the carrot cake
300g soft light brown sugar
3 eggs
300ml sunflower oil
300g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon, extra to decorate if you like
1/2 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon vanilla extract
300g grated carrots
100g shelled walnuts, chopped
1. Preheat your oven to 170c (325f) Gas 3.
2. Put the sugar, eggs and oil in a bowl and using a handheld electric mixer beat until all the ingredients are well incorporated - don't worry if the mixture looks slightly split. Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed.
3. Stir in the grated carrots and walnuts by hand until they are all evenly dispersped.
4. Pour the mixture into your prepared tins and smooth over with a palette knife. Bake in the preheated oven for 20-25 minutes or until golden brown and the sponge bounces back when touched. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.
5. While the cakes are cooling you can prepare your cream cheese frosting for which you will need
Cream cheese frosting ingredients
600g icing sugar, sifted
100g unsalted butter, at room temperature
250g cream cheese, cold
1. Beat the icing sugar and butter together in a bowl using a handheld electric mixer on a medium speed until the mixture comes together and is well mixed.
2. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed and continue to beat until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.
3. When the cakes are cold, put one cake layer on a cake stand or plate and spread about one-quarter of the cream cheese frosting over it with a palette knife. Place a second cake layer on top and spread another quarter of the frosting over it. Top with the last cake layer and spread the remaining frosting over the top and sides of the cake. Finish with walnuts and a light dusting of cinnamon if you wish
