My very favourit-ist carrot cake of all time. Made again, yesterday.
Johanna: you have to follow this to the tee. I've made slight variations - all to detrimental effect. In fact, the picture of the cake above didn't work out because I used all white flour and no nuts. Didn't turn out at all.
175g brown sugar
150mL sunflower oil
100g white flour
100g wholemeal/barley/rye flour (whichever you have on hand)
1 teaspoon baking powder
1 teaspoon mixed spice
3 medium sized carrots - peeled and grated (no doubt using your Thermomix *jealous*)
50g chopped nuts
1 orange, zested and juiced
Additional 75g brown sugar
Preheat oven to 180° Celsius. Beat together the brown sugar and oil. Add in the zest of the orange and the eggs, beating between each additional. Beat until lighter in colour and slightly foamy. Tip in the flours, baking powder and spice and mix until well combined. Fold through the carrot and mixed nuts. Transfer into two prepared sandwhich tins and bake for about 30-45 minutes until cooked (you know when ;).
While it is baking prepare an orange syrup by slowly heating the orange juice and additional brown sugar over a low heat. When the cakes are removed from the tins (after cooling slightly) poke holes all over them and pour over the syrup.
Orange Cream Cheese Frosting
50g softened butter
3 cups icing sugar (I know I'm terribly inconsistant with my measurements - try 500mL)
175g cream cheese
Juice from half an orange
Whip together all of the ingredients until light and fluffy. Frost the cake with a layer of the icing between the layers of cake.
Let me know how you get on!
I'll hopefully be moblogging from the Henley Regatta. See you there - hopefully the weather won't be bad...
P.P.S. We've decided not to go to Henley Regatta - We've got to start putting our heads down and start saving money for Le Grande Tour in November... Besides - we have a mower to buy :(