Spent my Saturday baking a carrot cake for my mum! Had to do it in advance because I idiotically agreed to work for my florist next weekend, forgetting that it would be Mother’s Day ;ㅅ;

Also, why didn’t the “How to grease and flour baking tins” tutorial videos tell me that my tin would end up looking like the skin of some deep sea creature? 😬

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    This is the recipe I used for the carrot cake: https://www.allrecipes.com/recipe/17344/carrot-cake-xi/ It’s really soft and spongy! I’ve made it a few times and it hasn’t turned out badly once. Changes I made: I used coconut oil instead of vegetable oil (because my dad bought a big bottle to drink and promptly forgot its existence), cut the oil by 1/4 (e.g. 100ml becomes 25 ml), and reduced the sugar by half.

    And here’s the one I used for the cream cheese frosting: https://www.allrecipes.com/recipe/9926/cream-cheese-frosting-ii/ I reduced the sugar by almost half.

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      I’d modified some recipes for carrot cake and is lovely. I’m using more carrots and little bit of butter milk and my spices mixture.

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        Cool! What spices do you use? For mine, I just stuck to cinnamon as I don’t have many spices at home.

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          Spices mixture: 1 tbs cinnamon, 1 tbs ground ginger, 1tsp nutmeg, 1tsp gloves, 1 star anise, 1tsp anise, 1 tsp fennel seeds, 1tsp whole spice, 1 tsp black pepper + you can add some chilly pepper’s flakes

          I ground it with my smoothie mixer now, it’s fast

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          The recipe I’m using:

          300g carrots
          300g plain flour
          200g light brown sugar
          300ml oil
          3 eggs
          100g walnuts
          1tsp baking powder
          1tsp baking (bicarbonated) soda
          3tbs of mixed spices + little bit of grounded vanilla pod (seeds are best for creams and empty vanilla pods to favour your pastry or sugar)
          orange zest
          lemon zest
          buttermilk

          Icing:
          300g soft cream cheese
          100g icing sugar
          vanilla extract
          2tbs of rum – optional
          lemon zest +juice

          1. Whisk egg yolks with sugar until fluffy and creamy, slowly add oil until smooth.
          2. Sift flour with baking powder and soda and add spoon by spoon to egg mixture. Add spices, orange & lemon zest, chopped walnuts and grated carrots (I use the larger side of grater, like this carrots keep their juice inside). Mix well.
          3. Whisk egg whites until soft peaks and add spoon by spoon to the mixture, don’t overmix, mix it with spatula. If your pastry is too thick add some buttermilk.
          4. Bake in preheated oven at 150 – 180 degrees Celsius ( depends of the type of oven you’re using) until golden – I’m using wooden barbecue stick to check if it’s done inside.

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            Thanks for sharing this! The lemon in the icing seems like it’ll make for a nice tart flavour!

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    Your baking tin looks non-stick, did you have to grease or even flour it?

    I have not baked carrot cake but I think this is a recipe with higher percentage of fat. Greasing the pan should be minimal. I’d go with either lightly grease it or flour it.

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      Sea creature or not, the lovely cake with a Carrot Heart is awesome! Your mom will be delighted!

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      It is, but strangely the previous times when I made this cake it got stuck. Now that you mention it, the non-stick material must be why the oil doesn’t go on evenly. But fortunately it removed cleanly!

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    It looks so cute!

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    I love that little carrot heart! Looks so yum. *reminds myself to be a good daughter like you and do something for my mom*

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