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Post by Peek on Mar 3, 2009 9:06:24 GMT
Does anyone have a tried and tested recipe for carrot cake please...thank you !
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Post by lottielou on Mar 4, 2009 11:27:38 GMT
Hi Peek, I have had this recipe for years and it has never failed. You can try it and see what you think. It is lovely and moist and keeps quite well for a few days. For the cake mix. 225 g Soft brown sugar 175ml vegetable oil 2 free range eggs Grated rind of 1 orange 115g wholemeal flour 1 tsp bicarb 1 tsp cream tartar 1tsp ground cinamon 1/2 tsp ground nutmeg 225g grated carrot 55g chopped walnuts Frosting. 220g cream cheese 150g icing sifted sugar. Preheat oven 180/ 350 gas mark 4. Beat the sugar,oil,eggs and orange rind together. Then add the sifted flour, bicarb,tartar and spices. Combine all the ingredients then add the carrots and walnuts. Bake in 9 inch cake tin for approx 1 hour until well risen and springs back to the touch. It depends on your oven. Do the skewer test to see if the cake is cooked in the middle. Mix the cream cheese with the sifted icing sugar and cover the top of the cake. If it's for a special occasion you can also decorate the top adding fine strips of candied orange peel or half walnuts. My baking tins here are metric and a bit larger so I had to add an extra 1/4 of all the ingredients. Good luck.
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Post by Peek on Mar 4, 2009 11:52:41 GMT
Thank you ever so much Lottie, I will try it out next week on cake day ( I've just made lemon fairy cakes with lemon icing). I'm presuming that I could replace the wholemeal flour with self raising, what do you think ?
Also, I'll have to leave out the walnuts but I guess they're added for a bit of crunch.
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Post by troykerr on Mar 4, 2009 16:04:04 GMT
Would you not replace it with plain flour rather than self raising? Just a novice.
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Post by Peek on Mar 4, 2009 16:11:22 GMT
Lol, I don't know Carl, I very rarely use wholemeal, but it depends on whether you want the cake to rise or not I guess !
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Post by ivy noidea on Mar 4, 2009 17:10:08 GMT
The bicarb and cream of tartar are the raising agents so if you used self raising flour, you could leave those out.
Bet you didn't know I knew about baking eh,
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Post by Peek on Mar 4, 2009 20:21:01 GMT
Lol, Ivy you must have baked cakes for young tygs at some time or other ... I've never used a recipe with cream of tartar in before so I'm surprised to find out it's a raising agent.
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Post by troykerr on Mar 4, 2009 22:08:15 GMT
The bicarb and cream of tartar are the raising agents so if you used self raising flour, you could leave those out.
Bet you didn't know I knew about baking eh, That'll teach me to read the whole recipe not just comment on the question
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Post by lottielou on Mar 5, 2009 10:48:12 GMT
Peek,
Carl and Ivy are both right. You can replace the wholemeal flour and use plain flour with baking powder or Self raising flour on its own and leave out the walnuts. The only thing is the result would be doubtful as I have never tried it. If you are making the cake for a special event, I would not risk it.
Why not try the BBC food Website. Here is one. www.bbc.co.uk/food/recipes/database/carrotcakewithcandie_88574.shtml Good Luck.
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Post by Peek on Mar 5, 2009 11:10:15 GMT
No worries Lottie, I've been out and got the proper flour and cream of tartar...I will try it the legitimate way first !
Thanks again.
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Post by tigerlily on Mar 5, 2009 11:13:56 GMT
Baking powder is just bicarb and cream of tartar mixed together - isn't it?
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Post by Peek on Mar 5, 2009 11:33:43 GMT
Lol, Tig, how do you know this stuff ? Apparently it was originally.... en.wikipedia.org/wiki/Baking_powderMy mother baked often but I never saw baking powder/cream of tartar anywhere in the house, and Bicarbonate of soda was only used to put in the cabbage and greens to soften them up...blllleuuuurgh, MIL still uses it today and she nearly had a fit when I said I never used it.
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Post by tigerlily on Mar 5, 2009 12:10:00 GMT
Moira Cathro!
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Post by Janet Thatcardi on Mar 11, 2009 21:52:34 GMT
i use sr flour and baking powder and bicarb too. and a quarter spoon of mixed spice. so no, I don't think you need to worry about keeping to wholemeal flour cos it always turns out juss fine.
and I leave the walnuts in too.
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Post by meltemi on Mar 21, 2009 15:41:43 GMT
Baking powder is just bicarb and cream of tartar mixed together - isn't it? Perhaps...
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