CARROT CAKE FOR A CROWD

Wednesday, January 14, 2015


My mum swears by Annabel Langbein, so of course when I decided to make a cake for her birthday the first thing I did was search through her cookbooks. This was her criteria ''It's got to feed a lot of people, be simple to make and be delicious'' and this carrot cake ticks all those boxes! I could eat the cream cheese icing like yoghurt, it's so good!

This recipe is from her cookbook 'Free Range in the City' and it is stuffed full of yum, practical and simple dishes!

''This moist, flavoursome cake is incredibly simple to make and always earns compliments. Add 1/2 raisins and 1/4 cup chopped walnuts if you wish'' - Annabel Langbein

Things you'll need

Cake

  • 1 cup neutral oil
  • 2 cups raw or white sugar
  • 4 eggs
  • 1 cup wholemeal flour
  • 1 cup plain flour
  • 1/4 tsp salt
  • 2 tsp cinnamon
  • 1 tsp mixed spice
  • 1 tsp ground ginger
  • 3 cups grated carrot (I used 3 medium carrots)
  • 2 tsp baking soda
  • 1 tbsp orange juice

Cream Cheese Icing

  • 75g butter, softened (15 seconds in microwave)
  • 250g cream cheese icing
  • finely grated zest and juice of 1 lemon
  • 4 cups of icing sugar





To start off, preheat the oven to 160'C and grease a 25cm springform cake tin and line with baking paper.





















Place oil, sugar and eggs in a bowl and whizz or beat to combine.









 Add the wholemeal flour, plain flour, salt, cinnamon, mixed spice, ginger and grated carrot (I also added 1/2 cup of walnuts at this point).


Pulse or mix until just combined- don't overmix.



Dissolve baking soda in orange juice and pulse or stir into cake mixture.






Spread into prepared tin and bake until the cake is springy to the touch (about 55-60 minutes)


If you don't have a huge sweet tooth, you can decide to skip the icing and serve the cake just like that. Uniced, the cake will keep for a week if it's stored in an airtight container and in a cool place. 





To make the icing, place butter, cream cheese, lemon zest and juice in a food processor or bowl. 

Whizz or beat until smooth and spread over the top (for a bit of a rustic look -oooh fancy- I like to let it drip down the sides- highly recommended for those looking to 'gram their cake)




















To garnish, use chopped walnuts or orange zest and if it's a birthday cake- candles of course!

I hope you enjoyed reading about the birthday cake I made for my mum. I will continue to share my favourite recipes here so let me know what you think and if you decide to make one don't forget to add the #sophieandsofie 

Until next time,



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