Mother's Day Carrot Cake for Afternoon Tea

Posted on May 01, 2014 by The Gift Loft

 

This is a deliciously moist and subtly spicy carrot cake - the cinnamon & ginger give it the spice. We have several brilliant carrot cake recipes but this one is quite sensational. Why not invite your mother around on Mother's Day for lunch or afternoon tea? Serve her a cup of tea (bring out the teapot & milk jug for such a special occasion) and a slice of this yummy cake. The perfect gift from the heart.

 "The Hummingbird Bakery Cookbook" Carrot Cake

Ingredients

1 1/2 cup packed light brown sugar

3 eggs

1 1/4 cup sunflower oil

2 1/3 cups plain flour

1 tsp baking soda

1 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground ginger

1/2 tsp salt

1/4 tsp pure vanilla extract

10 ozs (3 carrots), grated

2/3 cup shelled walnuts, chopped plus extra to decorate.

 3 8-inch cake pans greased and lined with baking paper - we used one large 18 cm cake mould with a hole in the middle - so that the cake cooks faster in the middle.

Method

  1. Preheat oven to 170 degrees celcius.
  2. Put the sugar, eggs and oil in a cake mixer with a paddle attachment and beat until the liquid ingredients are well incorporated (don't worry if the mixture looks slightly split). - we used the food processor to make the cake.
  3. Slowly add the flour, baking soda, baking powder, cinnamon, ginger, salt and vanilla and continue to beat until well mixed. - we suggest that you sieve the dry ingredients together and stir so that you don't get clumps of baking soda or powder in the mixture.
  4. Stir in the grated carrots and walnuts by hand untl they are evenly dispersed.
  5. Pour the batter into the prepared cake pans and smooth over with a palette knife.
  6. Bake in a preheated oven for 20-25 minutes, or until golden brown and the cake bounces back when touched. - Bake for 60-70 mins if baking a whole cake.
  7. Let the cake layers cool slightly in the pans before turning out onto a wire rack to cool.
  8. When the cake layers are cold, place one layer on the cake stand and spread 1/4 of the cream cheese frosting over it with the palette knife. Place the second layer on top and spread another 1/4 of the frosting over it. Top with the last layer and spread remaining frosting over it and the sides. Finish with walnuts and lightly sprinkle with cinnamon. - if you bake one large cake, then spread the frosting over the top and sides of the cake and add the walnuts and sprinkle with cinnamon.

Cream Cheese Frosting

2 1/3 cups icing sugar, sifted

3 Tbsp unsalted butter, at room temperature - just use normal butter if that is what you have in the fridge.

4 oz cream cheese, cold - we use the spreadable type

The above amount was sufficient for our large, non layered cake but they suggest doubling this frosting recipe for the layered version of the cake - so that you have enough frosting for between the layers.

  1. Beat the icing sugar and butter together in a mixer on medium until the mixture comes together and is well mixed.
  2. Add the cream cheese in one go and beat until it is completely incorporated.
  3. Turn the mixer up to medium high speed and continue beating until the frosting is light and fluffy - about 5 minutes. Do not overbeat as it can become runny.

This cake can be made a day or two before the event. It serves about 10-12 slices.  Enjoy with a cup of KeriKeri Organic Tea or Steaming Hot Chocolate and beautiful mugs. See our Teapot Hampers and Mugs Hampers & Tea & Treats Hampers which make the perfect Mother's Day gift. We also have freshest Allpress Coffee Hampers, for the coffee lover.

Posted in cake, carrot cake, recipe, The Hummingbird Bakery Cookbook


Next

Previous