CARROT CAKE - BOYFRIEND ABSOLITELY APPROVES

So this cake definitely is autumn cake. Colour of the cake and taste of it is just AUTUMNY. Although when I tasted the dough, it tasted like raw gingerbread dough. But I do not mind it at all. This recipe is one of the best for Halloween party or just for cold  autumn evenings.  This recipe is taken by Tanya Burr cookbook’s and some online recipe. I used the 26 cm cake tins.

You will need:

325 gr brown sugar or light muscovado sugar

325 gr plain flour

1,5 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon bicarbonate of soda

2 teaspoon baking powder

Juice of 1 orange

3 eggs

2 teaspoon vanilla extract

200 ml vegetable oil

300 gr grated carrot

For the icing:

125 gr butter

200 gr icing sugar

150 gr full-fat cream cheese

1 teaspoon vanilla extract

For decorations:

Chopped walnuts

Orange zest

Preheat the oven to 180^oC. Line the cake tins with greaseproof paper. 

In a bowl, combine the flour, sugar, all the spices, soda and baking powder. Add the orange juice, eggs and vanilla extract and mix through, then slowly add oil, mixing as you go form a smooth batter.

Fold through the carrot. 

Divide the batter between the cake tins and spread until even. Bake for 18-20 minutes. Cool in the tin and then transfer to a wire rack to cool completely.

 

For the icing, in a bowl cream together the butter and icing sugar until smooth and light. Add the cream cheese and vanilla extract and mix until smooth.

Sandwich the cakes together with the icing and add a final layer of icing on top. Decorate the top with pecans and orange zest.

 My link:
https://www.instagram.com/leldeloze/