Killer recipe for carrot cake wanted

funky_snow

mmm carrot cake...
my flatmates request for birthday cake was a carrot cake - and as I wanted it to be extra special I ended up making the Delia Smith one http://www.deliaonline.com/recipes/cuisine/european/english/the-ultimate-carrot-cake-with-mascarpone-fromage-frais-and-cinnamon-icing.html
can recommend - it disappeared very quickly!!!!

zippychick

Ahhh no problems! Good work on the leeks!

Hyperlinks. Ok type the text you want to be the clicky link. Then highlight it with your mouse. Then click the little icon above that looks like a globe (says insert link when you hover over it). It brings a box up - paste the link in and click ok. Thats it!

Sounds more complicated than it is, i can do it in seconds now Im so used to it.

Im making my cake tonight. I dont use raisins, and i dont put orange in the icing but that's entirely up to personal taste. :j

Good luck with the leek gratin. Any time you're stuck for ideas, do ask on here if anyone has suggestions. you would be amazed

carolinosourus

Right! The cake is in the oven, I used 2 round pans instead of the prescribed loaf tin so hopefully it'll come out ok. I did nearly use ground cumin instead of allspice, narrowly avoided that error! I used sultanas because I'm not keen on raisins, and used a mix of walnuts and pecans... I'm quite new to all this making cakes with oil, my mum always used the creaming butter and sugar method which is the one I'm used to, but it certainly makes things easier when you don't have a food processor!!

Also thanks for the link instructions

UPDATE: it's beginning to smell really really NOM-y and I can't wait for it to come out of the oven. Though I have just realised that I forgot to add the pinch of salt...

zippychick

Cumin would have been a disaster! Did you adjust the cooking times? It is such an
easy cake to make! I had some today nom nom nom

How was it? Eek, hope it was ok xxx :j You can't go wrong. Your substitutions
sound spot on. I tried brazil nuts instead of walnuts and was scrummy

givememoney

I have made this for years it is soooo nice and moist it's from Cranks the vegetarian people
ingredients

150 g/6 oz carrots
2 eggs, size 3
100 g/4 oz raw brown sugar
5 tbsp sunflower oil
100 g/4 oz wholemeal self-raising flour OR ORDINARY
1 tsp ground cinnamon
½ tsp ground nutmeg
50 g/2 oz desiccated coconut
50 g/2 oz raisins

1. Grease and line the base of a 18 cm / 7 in square cake tin.
2. Preheat the oven to 190 deg C / 375 deg F / gas 5.
3. Finely grate the carrots. Whisk the eggs and sugar together until thick and creamy. Whisk in the oil slowly, then add the remaining ingredients and mix together to combine evenly. SEE BELOW*
4. Spoon the mixture into the prepared tin.
5. Level the surface and bake in he preheated oven for 20-25 minutes, until firm to the touch and golden brown.
6. Cool on a wire tray.

*Personally I just put the carrots in the processor first to whittle them down then add everything else and whiz.

carolinosourus

Well... I think I should have lined the bottom of the pans with greaseproof as directed, I don't normally bother but when I was trying to get the cake out of the pans the bottom stuck so I had to scrape half of it out of the pan and smush back on to the cake! Also the icing went very gloopy so I just poured it over the top to disguise the mountainous top! It tastes really good, but next time I'll line the tins and maybe cook for about 5 mins less xx

zippychick

Ah NO! I always line the tin. I'm far too scared not to ! What kind of butter did you use for the icing? I use real butter. Always perfect for me - but not sure what happened with yours. Really glad it tastes yum though. Ah i kinda feel bad now!

carolinosourus

I used proper unsalted butter! It was odd, the more icing sugar I was adding, the more gloopy it became. It was very strange. I am wondering if it may have been because I did something a little silly... I added the butter to the philly straight from the fridge without softening it first, realised I would have problems and nuked the butter and philly :cool: Lol it's not a problem, it just means that I won't take any of it in to work so there's more for MEEEEE!!! HAHAHAHAHA *does evil maniacal movie-baddie-style laughter*

zippychick

ahhhh thats the answer then :rotfl: he he he you silly moo. I was softening butter for it the other night, and my arms were sore, so i was "clever" and set the bowl on top of my Hot water bottle - only to come back to liquified butter :rotfl:

i think the conclusions from your and my experience, is don't try to cheat! :rotfl::A

Glad it tastes yum anyway. One of my friends had some here last night , and went home resolving to make one today, she was so impressed! :Txx

carolinosourus

Haha, I agree, but at least this means that hopefully next time I make one it should be perfect! :A I hope you told your friend to avoid the pitfalls that I fell foul of- always line your tin, always check the labels on your spice jars, never nuke the philly and butter xx