Carrot Cake

I asked Jason what yummy he wanted this week, and he said carrot cake. Granted, he also told me this about three weeks ago but it mysteriously did not get made then. Probably for the best considering how many Halloween cookies we needed to eat.

But today we have carrot cake and oh man, it’s delicious and not just because of the cream cheese icing. The cake itself is wonderful and a little different to your traditional carrot cake. It was for that reason I tried out this recipe. It’s got sour cream in it, which reduces the amount of oil you need to add. I just love sour cream in cake, it mellows out the sweetness a bit. It’s also got pineapple and orange zest in it.

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Ingredients
2 1/2 cups self-raising flour, sifted
3 teaspoons ground cinnamon
1 1/2 cups brown sugar, firmly packed
3 carrots (about 400g), finely grated
250g sour cream
125ml vegetable oil
4 eggs
1 teaspoon vanilla extract
3 teaspoons orange zest
170g crushed pineapple
60g toasted walnuts, chopped

Icing
250g cream cheese, at room temperature
210g icing sugar, sifted
1 1/2 teaspoons orange zest
1 1/2 tablespoons orange juice
Roughly chopped walnuts

Method

  1. Preheat the oven to 160C. Grease and line the base and sides of a 22cm cake tin.
  2. Sift flour and cinnamon into a bowl and add sugar and carrot, stirring to combine. Beat the sour cream, vegetable oil, eggs, vanilla and orange zest together until smooth.
  3. Add to the carrot mixture. Stir in the pineapple and nuts. Pour into the tin and bake for 1 hour 30 minutes or until a skewer comes out clean. Cool for 10 minutes in the tin then turn on to a rack to cool.
  4. To make the icing: Beat everything except the nuts together with electric beaters until light and smooth. Spread on to the cake and sprinkle with the walnuts.

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Got a little “fancy” and pulled out the fabulous Wilton 1M piping tip, that makes the big star swirls and piped some extra cream cheese icing around the edge. Never say no to extra icing. I like the little flecks in the icing the orange zest makes.

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My oven, being its same stupid self, did make my carrot cake top dome and crack quite significantly, but I just shaved that off with a bread knife to provide a flat top.

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In other news, I got a new camera toy! New lens to go with my Canon EOS 650D. I have been having fun with this indeed, and learning more about aperture and ISO. And I have a tripod on the way too, so that’s exciting. I’m hoping I might be able to do some videos in the future. Big dreams!

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You can find the original carrot cake recipe here.

Until next time, have fun!

2 Comments

  1. Reply
    Lona November 18, 2016

    Looks super duper yummy! Personally not a fan of raisins (I know not in your cake) or walnuts in carrot cake, but if I could, I would have to sample yours! That last pic of the cake with the juice, it’s so inviting!

    • Reply
      Siabee November 18, 2016

      Did you know you can leave the walnuts out? 😉 I love the crunch but you don’t need them in there.

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