We have had something of a bake off amongst the presenters as we get ready for our first Baking Boutique show on 2nd September! Craig, Kathy, Debs Flint and I are going head-to-head to see who has the best cake.
I know from personal experience what a damn fine cook Ms Tayler is, so I am a bit nervous, but my kids and wife say that the carrot cake the kids and I bake (which is about the only cake I ever bake) is the best in the land!
Watch the videos and judge for yourselves – or even do some baking and taste for yourselves. In the video, I have scaled up the quantities but here’s a more moderate-sized recipe if you want to follow along: Makes 8-10 slices.
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2 large eggs
200g soft brown sugar
200g self-raising flour
Half a teaspoon of salt
2 teaspoons ground cinnamon
2 teaspoons of baking powder
75g chopped walnuts
2 tablespoons of milk
For the topping:
50g icing sugar
200g cream cheese
A tablespoon of lemon juice
Half a teaspoon of vanilla essence or extract
Grate the carrots, melt the butter, beat the eggs and then combine them in a big bowl. Stir in the sugar and then sift the flour into the mixture, together with the salt, baking powder and cinnamon.
Give it a good mix then add the walnuts and the milk and pour into a greaseproof paper lined, oven proof shallow ceramic dish (which seems to keep it more moist than a metal dish) about 28 x 18cm in size.
Bake at 180C or gas mark 4 for about 45 mins. Whilst the cake is in the oven, sift the icing sugar into a bowl and add the cheese lemon juice and vanilla extract and when it is thoroughly combined place in the fridge to keep cool.
When the cake is ready, cool on a rack and when it's really cool, spread the topping over the top and slice and stand back ready to receive the compliments.
Carrot cake Heaven!!
Vote for your favourite in the presenter bake off by clicking here