I thought that I had put the blog to bed for the weekend but I’m back with good news for you!
The delightful Lilly Higgins replied to my email giving her permission to share her carrot cake recipe. Thank you, Lilly. Lilly’s book, Make Bake Love is a treasure trove of reliable recipes that will make your kitchen smell heavenly. Take a look at her website here.
I have tried half a dozen carrot cake recipes. They can be very wet, sink in the middle, take ages to cook and turn out stodgy.
This one has never failed. I’ve made it in sandwich tins, as in the recipe, but I’ve also made it as a big tray bake for easy cutting on picnics. I’ve probably had more compliments on this cake than any other. Middle Girl has now adopted this as her own showstopper. Watch her do a great job!
(You need to skip back two posts to here for the secret icing recipe. It makes a big difference.)
180g Demerara sugar
225ml sunflower oil
1/2 tsp vanilla essence
300g self-raising flour
2 tsp ground ginger
1 tsp cinnamon
1 tsp baking powder
1/2 tsp bread soda
300g carrot, peeled and coarsely grated
250g tinned pineapple, chopped
50g walnuts, toasted and chopped.
Pre-heat the oven to 180C. Butter and flour 2 x 20cm sandwich tins.
In a separate bowl, sieve the flour, spices, baking powder and bread soda together, then fold into the egg mixture. Gently fold in the carrots, pineapple and nuts.
Pour the batter into the prepared tins
and bake 35-40 mins, until an inserted skewer comes out clean. Cool fully on a wire rack.
Ice with the sultanabun labneh icing or Lily’s icing (150g icing sugar, 5og softened butter, 400g cream cheese, zest and juice of 1 lime all well combined)