So yesterday I assisted my very good friend in baking for her fiancé’s birthday. Happy engagement to them!
His favourite cake is Carrot Cake. After looking through the great companion that is the Hummingbird Bakery cookbook, my friend (Kate @fairykate2009) decided on baking the three- layer Carrot Cake they had.
As I love being around baking of any kind I decided to turn up on her doorstep with lunch in tow and assist with the baking extravaganza.
So this is how the day went.
Firstly I popped to the supermarket to get some supplies, which in itself is a momentous occasion considering how much I loathe supermarkets on a weekend. Arriving at Kate’s house I ensure I give an immeasurable amount of love to her cats (cute isn’t the word); before having a natter with Kate as though we hadn’t just seen each other the day before. Kate had already baked vanilla cupcakes so I had missed out on that gem, but next up was the beauty.
Being one of my more organised friends, Kate had weighed out her ingredients ready for action.
- 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, chopped, plus extra, chopped and whole, to decorate
Total time required 45 mins
- Preparation time: 20 mins (or a bit longer if you want lunch and tea in between)
- Cooking time: 25 mins
- Base line three 20-cm cake tins with greaseproof paper.
- Preheat the oven at 170C
- Sieving the flour, Bicarbonate of Soda, baking powder, cinnamon, ginger and salt together beforehand will make things easier and distribute them evenly.
- Put the sugar, eggs and oil into a bowl and using an electric hand mixer beat until all ingredients are well incorporated.
- Slowly add the sieved flour mixture and vanilla extract and continue to beat on medium speed until well incorporated. Expertly demonstrated by our Chef of the day
5. Stir in the walnuts and then the carrots by hand until they are evenly dispersed. Pour the mixture into the prepared cake tins and smooth over with a palette knife.
6. Bake for 20-25 minutes, or until golden brown and when a cake tester is inserted into the middle it comes out clean. Leave the cakes to cool before turning out onto a wire rack to cool completely.
Now if you’re anything like us, the cake cooling time is prime time to have a bacon and egg sandwich with a cup of tea. This is just what we did, that is after I had passed the elation of finding a tea bag squeezer with hands and mini spatulas in Kate’s drawer …
Kate has a wealth of knowledge when it comes to teas and has a nifty tin of tea leaves in her cupboard. So while Kate makes some old English tea.
I establish myself as a pro bacon fryer, and we rustle up lunch.
Back to the cake assembly! For this three-layer cake you will need two lots of the Hummingbird Bakery Cream Cheese Frosting (Recipe here).
Once the cakes have cooled, place one on a cake stand and spread with frosting, about half a finger nail depth is enough as the whole cake will also be done and it can get sickly. Then place your second cake on top and repeat with frosting. Lastly place the third cake on top and cover the whole cake in a similar depth of frosting.
Once the cake is finished you can decorate with whole walnuts around the side.
Followed by crushed walnuts and a dusting of cinnamon on the top. The cake is stunning and I believe Birthday Fiance is going to be very happy.
This in fact is not where Kate ended her day, she followed the Cupcakes and Carrot Cake with Brownies and Peanut Butter cookies. I believe I’ll be asking today’s Chef to guest blog with a couple of these recipes. Beautiful Baking Day complete!