Food / Recipes

Hummingbird Bakery Carrot Cake

11th April 2011 | Harriet Constable

 

This carrot cake is so easy to make and looks delicious once finished. It’s a real crowd pleaser, so you might want to buy enough ingredients to make more. Not only does it taste divine, but you’ve got some of your 5 a day in there too; bonus!

Ingredients

300g Soft Light Brown Sugar

3 Eggs

300ml Sunflower Oil

300g Plain Flour

1 tsp Bicarbonate of Soda

1 tsp Baking Powder

1 tsp Ground Cinnamon, plus extra to decorate

½ tsp Ground Ginger

½ tsp Salt

¼ tsp Vanilla Extract

300g Carrots, grated

100g Shelled Walnuts/ Pecans, chopped, plus extra, chopped and whole, to decorate

Instructions

1 Preheat the oven to 170°C (325°F) Gas 3.

 

2 Put the sugar, eggs and oil in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until all the ingredients are well incorporated. Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed.

 

3 Stir in the grated carrots and walnuts with a spoon, then pour the mixture into the prepared cake tin. Bake in the preheated oven for 20–25 minutes, or until golden brown and the sponge bounces back when touched. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.

 

4 When the cake is cold, spread over the cream cheese icing.

 

5 Finish with chopped walnuts and a light sprinkling of cinnamon.

Cream cheese frosting

Ingredients:

300g icing sugar, sifted

50g unsalted butter, at room temperature

125g cream cheese, cold

Instructions:

1 Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.

 

2 Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed.

 

3 Continue beating until the frosting is light and fluffy- for at least 5 minutes. Do not overbeat, as it can quickly become runny.

 

 

Recipe: Hummingbird Bakery

 



Discussion

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  • X Winnington

    I have made this cake quite a few times now and I noticed that there is a small error with the icing information. In fact you need to make 2 quanties of the icing to have enough for this cake.
    It does state this in the book.

  • Naomi Yates

    I made this cake this morning and I needed to bake it for double the amount of time than what the recipe states. 

  • Naomi Yates

    I made this cake this morning and I needed to bake it for double the amount of time than what the recipe states. 

  • Naomi Yates

    I made this cake this morning and I needed to bake it for double the amount of time than what the recipe states. 

  • Naomi Yates

    I made this cake this morning and I needed to bake it for double the amount of time than what the recipe states. 

  • Naomi Yates

    I made this cake this morning and I needed to bake it for double the amount of time than what the recipe states. 

    • http://twitter.com/NotCakeAlone Bronwyn Jade

      hi, i’m a pastry chef and think i can help. baking is a science and is effected by things like altitude and temperature of environment as well as ingredient temperatures. 
      when baking cakes, your rule of thumb is always do a touch test: bake for 15 min at 180 (i never bake at 170 because as you open the oven, your temp drops and it delays your innitial baking time), open the oven and check every 5-10 min after that. if the cake is springy to the touch, its done, even if the inside of the cake is still a bit gooey, reason being, the rest of the baking process will continue outside of the oven due to internal heat.
      as stated before, because of concerns like temperature and altitude, baking times are never exact and need to be played with. hope this helps!

    • http://twitter.com/NotCakeAlone Bronwyn Jade

      hi, i’m a pastry chef and think i can help. baking is a science and is effected by things like altitude and temperature of environment as well as ingredient temperatures. 
      when baking cakes, your rule of thumb is always do a touch test: bake for 15 min at 180 (i never bake at 170 because as you open the oven, your temp drops and it delays your innitial baking time), open the oven and check every 5-10 min after that. if the cake is springy to the touch, its done, even if the inside of the cake is still a bit gooey, reason being, the rest of the baking process will continue outside of the oven due to internal heat.
      as stated before, because of concerns like temperature and altitude, baking times are never exact and need to be played with. hope this helps!

  • David Alcock

    Well, it didn’t work for me. A jelly-like mush after 50 mins in the oven. 300ml sunflower oil. Are you sure? There is something seriously wrong with this recipe. A waste of ingredients. Followed instructuions to the T. Still baking as I write this and I note Naomi’s comment below. I wonder if she ate it in the end.

  • David Alcock

    Well, it didn’t work for me. A jelly-like mush after 50 mins in the oven. 300ml sunflower oil. Are you sure? There is something seriously wrong with this recipe. A waste of ingredients. Followed instructuions to the T. Still baking as I write this and I note Naomi’s comment below. I wonder if she ate it in the end.

  • Lily M

    The author has missed a key instruction. You need to pour the mixture into THREE separate cake tins. Which is why you only bake for 20-25 minutes. If you bake in a standard size tin, I’d bake for around 1 hour – 1 hour 15. But check the cake is cooked with a skewer inserted and comes out clean.

  • Lily M

    The author has missed a key instruction. You need to pour the mixture into THREE separate cake tins. Which is why you only bake for 20-25 minutes. If you bake in a standard size tin, I’d bake for around 1 hour – 1 hour 15. But check the cake is cooked with a skewer inserted and comes out clean.

  • Lily M

    The author has missed a key instruction. You need to pour the mixture into THREE separate cake tins. Which is why you only bake for 20-25 minutes. If you bake in a standard size tin, I’d bake for around 1 hour – 1 hour 15. But check the cake is cooked with a skewer inserted and comes out clean.

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