After a fair amount of searching and trials, I am pleased to say I have found the carrot cake recipe I consider to be THE BEST. That might come across as a little controversial to carrot cake lovers as each tends to have his/her own favourite. However, what I love about this cake is of course the wonderful flavour, but also that it is dense and moist, and is ideal for decoration as it holds it shape well.
Recipe from 'Planet Cake: A beginners' guide to decorating incredible cakes'
170g self raising flour
170g plain flour
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp bicarbonate of soda
200ml vegetable oil
225g soft brown sugar
4 eggs, lightly beaten
125ml golden syrup
500g grated carrots
60g chopped pecans or walnuts
1. Preheat the oven to 170 degrees celciis. Grease the tin and the line the base and sides with a collar of baking paper that extends 2 cm above the top of the tin. Sift together the flours, spices and bicarbonate of soda into a large bowl and make a well in the centre. Whisk together the oil, sugar, egg and golden syrup. Gradually pour into the well, stirring until combined. Stir in the carrots and chopped nuts.
2. Spoon the mixture into the tin and smooth the surface. Bake in the oven for 1 hour and 40 minutes or until a skewer poked into the middle of the cake comes out clean.
3. Leave the cake to cool in the tin for 15 minutes before turning onto a wire rack to cool completely.
Storage: Keep in an airtight container in the fridge for up to 1 week or freeze for up to 2 months.
That's all from me for now as motherly duty calls. Happy baking, everyone! xx