Update! I just made the frosting again, and my original post had it wrong! So below is the corrected version. After I bake it I will post a pic :)
I wanted to share a few recipies for cakes for special occasions (homemade not only always tastes nicer it is more thoughtful), even if it does cost a little more than a cheap shop-bought cake. It’s a colleague’s birthday on Monday and I want to make the “batter” tomorrow so as I can throw it in the oven on monday morning to surprise him with a freshly baked cake. I really like this recipe because it can be made mostly with what i have to hand in my cupboard, and the “base” apparently freezes well, although I haven’t tried it.
- 200g caster sugar
- 2 eggs
- 200ml sunflower oil
- 200g self raising flour
- half a teaspoon mixed spice
- half a teaspoon cinnamon + quarter teaspoon cloves (crushed), + quarter teaspoon nutmeg (grated)
- 200g grated carrots
- 1 teaspoon vanilla extract or 1 vial of vanilla aroma
- 2 packages of full-fat cream cheese
- 50g butter
- zest of half a lemon + enough lemon juice to make it stirable. Add up to half a lemon to make it a thin glaze rather than a thick frosting. I just prefer it thick.
- 200g icing sugar
Some walnuts or marzipan carrots
- Preheat the oven to 170 degrees C.
- Line a baking tin with baking parchment, or at a pinch grease with butter and dust with flour.
- Whisk the sugar eggs and oil together until pale and thick.
- Then mix in flour, spices and salt and stir in the grated carrots and add in the vanilla extract.
- Pour mixture into the tin and bake for 1 hour or until a skewer comes out clean.
- Leave to cool in the tins for 10 mins and then turn out onto a wire rack to cool.
To make the topping beat everything except the icing sugar until mixed well, then add sugar and spread on top of cakes. To finish, garnish with chopped or a few whole walnuts, or small decorative marzipan carrots.
I would love to see how your cake turns out!