Carrot Cake

Name: Carrot Cake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: Chinese
Ingredients: 300 g Light brown sugar (soft); 3 Eggs; 300 ml Sunflower oil; 300 g Cake flour (low-gluten flour); 1 tsp Baking soda; 1 tsp Baking powder; 1 tsp Ground cinnamon (plus extra to taste for decoration); ½ tsp Ground ginger; ½ tsp Salt; ¼ tsp Vanilla extract; 300 g Carrots (grated); 100 g Walnuts (chopped, plus whole and crushed for decoration); 2 portions Cream cheese frosting (see recipe on page 11); 3 20 cm cake pans (line the bottom with baking paper)

The Hummingbird Bakery's bestselling moist carrot cake, topped with cream cheese frosting and chopped walnuts.

50 min

Easy

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Ingredients

Light brown sugar (soft) 300 g

Eggs 3

Sunflower oil 300 ml

Cake flour (low-gluten flour) 300 g

Baking soda 1 tsp

Baking powder 1 tsp

Ground cinnamon (plus extra to taste for decoration) 1 tsp

Ground ginger ½ tsp

Salt ½ tsp

Vanilla extract ¼ tsp

Carrots (grated) 300 g

Walnuts (chopped, plus whole and crushed for decoration) 100 g

Cream cheese frosting (see recipe on page 11) 2 portions

20 cm cake pans (line the bottom with baking paper) 3

Instructions

Preheat the oven

Preheat the oven to 170°C (325°F), gas mark 3.

Mix the wet ingredients

Place the sugar, eggs, and oil into a stand mixer fitted with the paddle attachment (or use a hand-held electric whisk) and beat until everything is fully combined (don't worry if the mixture looks slightly split).

Add the dry ingredients

Slowly add the flour, baking soda, baking powder, cinnamon, ginger, salt, and vanilla extract and continue beating until just combined.

Add the carrots and walnuts

Fold in the grated carrots and walnuts by hand until evenly distributed.

Bake

Pour the batter into the prepared cake pans and smooth the surface with a spatula. Bake in the preheated oven for 20–25 minutes, or until golden brown and the cakes spring back when touched. Remove from the pans after a short cooling period, then transfer to a wire rack to cool completely.

Assemble and decorate

Once the cakes have cooled completely, place one cake on a cake stand and spread about a quarter of the cream cheese frosting over it with a spatula. Top with the second cake and spread another quarter of the frosting. Place the final cake on top and use the remaining frosting to cover the top and sides. Decorate with walnuts and a pinch of cinnamon.