Carrot Cake

In a world that couldn't be filled with more uncertainty at the moment, there's one thing that has remained certain amongst us all, and that is our love for food, for cooking, for cake and for baking.

I am taking time each day to be grateful for different things; for the slower pace of life that this has allowed us, for the sunshine that we have at the moment, for exercise and spending time outside, for my friends and family that I can't wait to hug that little bit tighter, and for cake - always good to be grateful for cake.

Our trip to Bali was cut short, but I am a firm believer in the fact that everything happens for a reason and therefore am also grateful that we were able to make it home when we could, and for the time it's given me in the British Spring sunshine whilst it lasts!

Spending most of everyday at home at the moment means spending a lot more time in the kitchen, luckily I have a lot of neighbours of which I can drop some cake off on their doorstep otherwise I think I might come out of this lockdown 10 stone heavier...

Today's bake was a 'what do I have in the house' bake - lots of carrots in the fridge was the answer, along with a lot of leftover eggs from the pub!

I've actually never made a carrot cake before, strange I know - but have been craving one for a while so it was the perfect opportunity!

Super easy to make, and it smells so good - I'll get back to you on the taste once it's cooled! Traditionally a carrot cake is iced with a cream cheese icing, however I didn't have any cream cheese and following lockdown rules I made a lemon buttercream instead of taking a trip to the supermarket!

Ingredients; 

For the cake 

• 325g light brown sugar 
• 325g plain flour 
• 1tsp bicarbonate of soda
• 2tsp baking powder
• 1tsp mixed spice 
• 1 1/2tsp ground cinnamon 
• 1tsp ground ginger 
• 300ml sunflower oil 
• 3 eggs 
• 2tsp vanilla essence 
• Juice of 1 lemon 
• 250g grated carrot 
• 100g sultanas 
• Chopped walnuts/lemon zest for decorating 

For the buttercream 

• 500g icing sugar 
• 200g softened unsalted butter 
• Juice of 1 lemon 

Method; 

1. Begin by preheating the oven to 180C and lining either 2 x 9 inch cake tins, or 3 x 8inch cake tins
2. In a large mixing bowl, measure out all of the dry ingredients and mix until combined 
3. Add the eggs, lemon juice and vanilla essence to the dry ingredients and beat well
4. Now add in the sunflower oil a little at a time and keep mixing until everything is combined and you have a smooth and shiny batter 
5. Fold in the grated carrot and sultanas 
6. Divide the batter between the prepared cake tins and bake for between 20 - 25 minutes - until risen, golden and a skewer comes out clean when poked into the centre! 
7. Leave the cakes to cool slightly in their tins before transferring to a cooling wire to completely cool
8. Beat the butter until soft and lighter in colour and then gradually add in the icing sugar and lemon juice a little at a time
9. Continue to beat for around 5 minutes - I use a free standing mixer! - until light in colour and it has a 'fluffy' consistency
10. Once the cakes have completely cooled, use the buttercream to sandwich the layers together and cover the top of the cake, you can pipe the buttercream if you're feeling fancy or go for the more rustic look! 
11. Decorate how you wish, I went for chopped walnuts and lemon zest.