Carrot cake

Carrot cake with Pecans

 

 

 

 

 

 

 

Pecans add a lovely crunch to this delicious carrot cake but feel free to leave them out if you don’t like nuts.

Ingredients

  • 4 eggs
  • 300ml (1/2 pint) vegetable oil
  • 400g (14 oz) caster sugar
  • 2 teaspoons vanilla extract
  • 250g (9 oz) plain flour
  • 2 teaspoons bicarbonate of soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 350g (12 oz) grated carrots
  • 125g (4 1/4 oz) chopped pecans

For the icing

  • 125g (4 1/4 oz) butter, softened
  • 1 (200g) tub cream cheese, softened
  • 450g (1 lb) icing sugar
  • 1 teaspoon vanilla extract
  • 125g (4 1/4 oz) chopped pecans

Preheat the oven to 180 degrees C (gas mark 4). Grease and flour a 23x33cm baking tin.

In a large bowl, beat together eggs, oil, caster sugar and 2 teaspoons vanilla. Mix in flour, bicarbonate of soda, baking powder, salt and cinnamon. Stir in carrots and fold in pecans. Pour into the prepared tin.

Bake in the preheated oven for 40 to 50 minutes or until a skewer inserted into the centre of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

To Make topping: In a medium bowl, combine butter, cream cheese, icing sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Spread over the top of cake when it has cooled and finish with your cake topper.

Red Velvet Cream Cheese Cake

hop-hop-cake

Ingredients

  • 300g self raising flour
  • 125g unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 225g unsalted butter
  • 300g castor sugar
  • 4 large eggs
  • 225ml buttermilk
  • 125g Philadelphia Cream Cheese
  • 1 tablespoon vegtable oil
  • 1 tsp white vinegar
  • 1 tablespoon vanilla extract
  • 4 tablespoons red food colouring

For the cream cheese frosting

  • 250g Philadelphia Cream Cheese
  • 125g butter
  • 2 tsp vanilla extract
  • 300g icing sugar

Preheat the oven to 350°F. Grease and flour 2 (9-inch) round cake pans.

Sift flour, cocoa powder, baking soda, baking powder and salt in a mixing bowl.

Beat the butter and granulated sugar in a large bowl for about 5 minutes or until light and fluffy. Next, beat in the eggs 1 at a time. Mix in the cream cheese, buttermilk, oil, vinegar, food coloring, and 2 teaspoons vanilla.

Gradually beat in sifted dry ingredients on low speed until just blended. Pour batter into prepared pans.

Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Allow to fully cool before removing from pan

Traditional cream cheese frosting

In the meantime mix the frosting. Use a hand mixer to beat the Philadelphia Cream Cheese, butter, and 2 teaspoons vanilla in a large bowl until light and fluffy. Gradually beat in icing sugar until smooth.

cream-cheese-photoUse a serrated knife to take off any domes on the cake layers. Stack with the cream cheese frosting in the middle of each layer and a generous amount on top for a cake that will be the star of a modern Easter gathering.