Week 79: Carrot and walnut cake

I was never a big fan of carrot cakes. I appreciate a good slice, particularly when it is smothered in a thick layer of cream cheese frosting. But I’d take a slice of chocolate cake over it any day. However, I was meeting up with my mentor for dinner, and he had specifically requested for some carrot cake. So, I thumbed through my list of carrot cake recipes, and finally selected queen of baking, Mary Berry’s, carrot and walnut cake. The recipe is really simple and the result, well, satisfactory.

Makes a 6″ round cake

INGREDIENTS

125ml canola oil

2 large eggs

100g light muscovado sugar

100g carrots, peeled and coarsely grated

150g self-raising flour

1 tsp baking powder

1 tsp ground cinnamon

38g walnuts, shelled and chopped

240ml cold heavy cream plus half a tablespoon

30g icing sugar, sifted

1 tsp gelatine powder

125g cream cheese, at room temperature

DIRECTIONS

1) Preheat oven to 160C fan. Grease and line 2 6″ cake tins.

2) Whisk eggs and muscovado sugar in a stand mixer until tripled in volume.

3) Turn down speed of mixer and slowly add oil into egg mixer. Mix well.

4) Add grated carrots into max mixture and carefully fold in by hand.

5) Add flour, baking powder and cinnamon and stir until well mix.

6) Finally, add in the chopped walnuts.

7) Divide mixture evenly between the cake tins.

8) Put the cakes in the oven and bake for about 30 minutes or until golden brown, risen and shrinking away from the sides of the tins.

9) Bloom gelatine powder in 1 tablespoon of cold water. Once bloomed, melt gelatine mixture in a water bath, making sure no gelatine granule is visible.

10) Add icing sugar to 240ml heavy cream and whisk until soft peaks form.

11) Remove melted gelatine from water bath and add half a spoon of heavy cream. Mix well.

12) Lower mixer speed and pour gelatine mixture into whipped cream.

13) Turn up mixer for a few seconds until cream is firm. Do not over whip. Cover and refrigerate.

14) Beat cream cheese using the paddle attachment until fluffy and texture is similar to mayonnaise.

15) Fold in the whipped cream until evenly mixed. You can apply is immediately, if the cake is cooled completely, or cover and refrigerate.

I topped the cake with some white modelling chocolate carrots, but as it was not entirely successful, I shall re-post the recipe next time, when I managed to get it to the right consistency.

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One Response to Week 79: Carrot and walnut cake

  1. Pingback: Week 91: “Carrot cake” | The Baking Hermit

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