mrbadexample's birthday: cake challenge thread.

Fay

pigpen did you try the Delia recipe for carrot cake?

LouBlue

pigpen wrote: »

I dunno those cheesecakey things looked edible.. (or am I just a pig?)

I'm having one LAST attempt at a carrot cake.. with a different cooking pattern.. so hopefully this one will work!

Can I have 'decent carrot cake' vibes please.???. I don't want to kill any more birdies!! lol

Make my mars bar cheesecake Pigpen. If I can do it, ANYONE can. It is soooooooo yummy!! :j:j

I am going to do the victoria sponge for my sis sometime this weekend, don't know if I will make it into the Top 10 though......I won't be able to sleep if I don't....................:rolleyes::D

pigpen

Fay wrote: »

pigpen did you try the Delia recipe for carrot cake?

I've got a Mary Berry one to try.. and a Jamie Oliver one.. so Delia can be third.. .. ONE will work perfectly!!!

pigpen

LouBlue wrote: »

Make my mars bar cheesecake Pigpen. If I can do it, ANYONE can. It is soooooooo yummy!! :j:j

I am going to do the victoria sponge for my sis sometime this weekend, don't know if I will make it into the Top 10 though......I won't be able to sleep if I don't....................:rolleyes::D

AND I don't like mars bars or cheesecake..

LouBlue

pigpen wrote: »

AND I don't like mars bars or cheesecake..

Mmmm, that could be a problem then....:think::rotfl:

Rikki

I have a really simple carrot cake if your interested pigpen.

pigpen

Rikki.. Right now I am willing to try anything!!!! so yes please!!!!

Rikki

Carrot cake with lemon cheese frosting.

You need approximately 3 large carrots (540g)

1 cup (250ml) vegetable oil
1 1/3 cups (250g) firmly packed brown sugar *
3 eggs
3 cups firmly packed, coarsely grated carrot
1 cup (120g) coarsely chopped walnuts
2 1/2 cups (375g) self-raising flour
1/2 teaspoon bicarbonate of soda
2 teaspoons mixed spice

~

Pre heat oven to 180c.
Grease a deep 22cm-round cake tin. Line base with baking paper.

Beat oil, sugar and eggs in a small bowl with electric mixer until thick and creamy.
Transfer mixture to a large bowl, using a wooden spoon, stir in carrots and nuts, then sifted dry ingredients.
Pour mixture into prepared tin.

Bake for about 1 1/4 hours. Stand cake for 5 minutes in tin, then turn cake onto wire rack (right side up) to cool.

Spread cake with lemon cream cheese frosting.

* I use dark brown mascovado sugar


Lemon Cream Cheese Frosting

30g butter softened
80g cream cheese
1 teaspoon finely grated lemon rind
1 1/2 cups (240g) icing sugar

Beat butter, cream cheese and rind in a small bowl until light and fluffy
Gradually beat in icing sugar.

TIPS

I cover the tin with tin foil to prevent the top burning.
Pecans are nice if you don't have walnuts
For the cream cheese I use full fat philadelphia.

Its very tasty without the icing too.

skintlass

ooooh that sounds really nice apart from the butter in the icing - I really don't like butter, could you do the icing without the butter - or alternatively I think you can make a sort of a lemon drizzle with icing sugar and lemon juice would that work?

Rikki

skintlass wrote: »

ooooh that sounds really nice apart from the butter in the icing - I really don't like butter, could you do the icing without the butter - or alternatively I think you can make a sort of a lemon drizzle with icing sugar and lemon juice would that work?

I use stork margarine .

I like the cake without any icing too. :j

Haven't tried a lemon drizzle .

You could make the cake and the make up a small amout of lemon drizzle and try it on the piece your eating. See how it works.

Cookings all about experimenting. :cool: