I have to admit that carrot cake is not my favourite cake. That is not to say that I would ever refuse a slice if it was offered to me but it just would not be top of my list of favourite cakes. It is, however, my husband’s favourite cake. So with Father’s Day fast approaching I suggested to my daughter that we make a carrot cake as a surprise for her Dad. She was not impressed with the idea as her favourite would be a chocolate cake. After much persuasion she finally agreed and we decided we would make it on the Saturday. Saturday morning arrived and we were sitting round the table having breakfast when my daughter asked her Dad, “Dad, why do you have to like carrot cake?” That was it – the secret was out and my daughter still doesn’t understand how her Dad guessed he was getting a carrot cake for Father’s Day because she “never actually told him he was getting carrot cake.”
It was a very easy cake to make and went down a treat with our afternoon tea. It definitely gets better after a day or two so keep that in mind if you are going to make it.
A simple and delicious carrot cake for a perfect tea time treat.
- 400g carrots, trimmed and grated (Approx 2 large carrots)
- 100g roughly chopped pistachio kernels
- zest of 1 lime
- 300g plain flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- 4 large eggs
- 275g light brown sugar
- 250ml sunflower oil
- 50 g butter, at room temperature
- 250 g cream cheese, chilled
- 275 g icing sugar, sifted
- Juice from ½ a lime
- Preheat the oven to 180°C, fan 160°C, gas 4.
- Grease and line 2 x 20cm x 4cm sandwich tins.
- In a large bowl, mix the carrots, pistachios and lime zest and leave to the side.
- Into another bowl, sift the flour, baking powder and spices into a bowl. Add the eggs, sugar and oil and whisk well.
- Fold the carrot mixture into the flour and egg mixture and mix well until just combined.
- Divide the mixture evenly into the two sandwich tins and bake in the middle of the oven for 30 - 35 mins.
- Test with a skewer and once done, leave to rest for 10 minutes before removing from the tins.
- Remove the cakes from the tins and leave until completely cool on a wire rack.
- Whisk the butter until light and fluffy.
- Add the cream cheese and whisk until well combined.
- Add the icing sugar and lime juice and whisk until well combined and nice and thick.
- Add cream cheese frosting to the top of one cake and sandwich the remaining cake on top.
- Add more cream cheese to the top layer and a thin layer all around the sides.
- Decorate (I made some pistachio praline which I then blitzed and sprinkled on the top).
I’m joining in with Honest Mum’s Tasty Tuesdays linky
and with A Mummy Too’s Recipe of the Week linky
Recipe adapted from Sarah Randell