TCIF: THE Carrot Cake 2
Mimi ON Jul 16, 2010 AT 12:14 pm
Carrot Cake - mix all the ingredients together
Continued…
Preparation:
Line your tin with baking parchment and pre-heat the oven to 180°C/Gas 4
In a large mixing bowl place the flour, sugar, cinnamon, salt and baking soda and stir these well to combine. Then, in a separate bowl combine the carrot, apple, pineapple, raisins and coconut.
Whisk the eggs and oil together separately and then combine all the bowls together and combine them well.
Finally turn the mixture into your tin and bake for 1 hour (or until a skewer comes out clean).
Cool in the tin for 15 mins and then turn out onto a cooling rack.
Carrot Cake - leave to cool in the tin
Pro Tip: The carrot cake will be much easier to decorate the next day so leave in a cool place overnight
Ingredients: Cream Cheese Cream
600g cream cheese
60g icing sugar
1 tablespoon whisky
Preparation:
Dissolve the icing sugar in the whisky. Beat the cream cheese to make it smooth and beat in the sweet whisky
Pro Tip: If you do not like whisky a bit of apple juice works just as well.
Carrot Cake - the decoration stage
For the celebration cake I also candied some walnuts and almonds, caramelised some apples and macerated some raisins in whisky, finished with lantern esk physalis.
To decorate your cake, split it into thirds and spread generously with the cream cheese, sandwich it up, continue to smother the exterior with swirls.
Sarah Adams © 2010
Click here to read Sarah’s last delicious TCIF!
