Saturday, 22 September 2007


Hi there everyone, as promised, Here is the recipe for the carrot cake I am so in love with at the moment. It is taken from the wonderful book pictured. I discovered this book at my local library when we were making our friends wedding cake. I kept going back for it time and time again, but some cheeky bugger knicked it! I found a copy on Amazon, it was one of my better purchases, it's worth investing in.
This recipe is for a round loose bottomed 7" tin.
Self-raising flour 125g
Plain flour 125g
Ground cinnamon 1 tsp
Ground ginger 3/4 tsp
Ground nutmeg 1/4 tsp
Bicarbonate of soda 1/2 tsp
Vegetable oil 120 ml
Brown sugar140g
Eggs 3
Golden syrup 70 ml
Grated carrot 315g
Pecans or walnuts 50g
Baking time 1 1/2 hours
For the top;
Unsalted butter 150g
Icing sugar 150g
Glace cherries to decorate
Vanilla extract, few drops
This is the way we like our butter icing, but some might prefer it sweeter, if so, just add more icing sugar.

1. Preheat the oven to 170c (325f/gas 3 ). Grease the tin ( with veg oil ) and line the base. Sift together the flours, spices and bicarb of soda into a large bowl and make a well in the centre. Whisk together the oil, sugar, eggs and golden syrup. Gradually pour into the well, stirring until combined. Stir in the carrot and chopped nuts.
2. Pour the mixture into the tin and bake for the time stated. Test the cake at the end of the cooking time, a skewer inserted into the centre should come out clean. Leave the cake to cool in the tin for atleast 15 minutes before turning onto a wire rack to cool.
3. Whisk together softened butter, icing sugar and vanilla extract until blended. Spread onto the cooled cake and decorate with cherries.
It's scrummy, if anyone out there has an alternative carrot cake recipe that you think takes some beating, let me know, I would love to try it.
Andy's making one later today, what a treat!!!


cd&m said...


jules said...

what a star, to take the time to type that out thankyou so much all I have to do is find a shop here in france with all the ingredients. no mean feat let me tell you, I usually get christmas cake spices and things when I pop back to uk, at least I can read the packet. thanks again

jules xx

Gena said...

Oh thank you Annie! I cannot wait to try this,the days are getting cooler and afternoons darker, so I need to shut myself away in the kitchen and bake some comfort food! I shall put pics on my blog when I have made this one, thank you again so much.
Gena xx

Tracy said...

hurrah for cake xxx
i will attempt to make it this week - however due to my lack of cooking/baking skills there will be no photographic evidence!
have a great week
tracy x

Country Cottage Chic said...

What a lovely book! Except for the syrup the recipe is very similar to the one I used to make my carrot cake....and yes, we do all seem to have cakes on our mind don't we? LOL!

Kat-in-a-flap. said...

Wow that looks gorgeous,thanks for the recipe I shall have to try it this weekend,hope the children are ok and you & Andy too,
Best Wishes Kat xx

the flour loft said...

Hi annie,
Looks like a pretty scrummy cake... i would love to share some!
Thanks for stopping by my blog. Wow 17 years.. that really is an achievment!