For my birthday this year, I went for a classic carrot cake with a little boozy hit... adapted from a Nigella classic
Ingredients. Makes 1, 8" Cake
200g Plain Flour
3 tsp Ground Ginger
1 tsp Baking Powder
½ tsp Bicarbonate of Soda
¼ tsp Sea Salt
100g Golden Caster Sugar
75g Dark Brown Soft Sugar
2 Eggs
200ml Vegetable Oil
200g Grated Carrots
100g Raisins
150ml Ginger Liqueur (homemade or otherwise)
100g Soft Butter 100g Icing Sugar
100g Cream Cheese
A Handful of Crushed Walnuts
Edible Flowers
Method
1. Heat the oven to 150º fan, and line an 8" cake tin
2. Gently warm the ginger liqueur in a small pan, but don't boil. Pour over your raisins that you have put in a small bowl and set aside (best left for 30 mins or so)
3. Mix all the dry ingredients together in a large bowl. Beat the eggs and oil together in a separate bowl then slowly combine the two
4. Stir in the raisins, that you have drained, with the grated carrots and ensure the mixture is fully combined
5. Pour into the cake tin and bake for 45-50 minutes until risen and an inserted skewer comes out clean. Leave to cool in the tin
6. To make the icing, beat the butter and icing sugar together until smooth and pale, then slowly fold in the cream cheese, being careful not to over beat
7. Smother your cooled cake with the icing and decorate with crushed walnuts and edible flowers
8. Enjoy!
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