Sunday, August 18, 2013

Trying a new carrot cake recipe

Recently I had an opportunity to go to an amazing event - a cake and tea tasting evening in the bakery called Carynas cakes. The teas were supplied by the wonderful kingfisher tea with whom I have been obsessed for years. If you ever get a chance to buy anything from them, go for the winter apple and you will thank me!! They advertise it as tasting 'like an apple pie in a cup,' and they are not lying!

Anyway back to the cakes.... so among the many, many delicious cakes prepared by Caryna there was one incredible carrot cake. This cake was beyond words, but I will try, perfect crumb, moist yet light, sweet but not too sweet and, of course, enveloped in the rich, sweet and tart cream cheese frosting that must adorn all good carrot cakes. My boyfriend was immediately enamored by this cake. I managed to get a piece and a half, after my first piece broke, and he stole practically all my cake!

Therefore I knew I needed to get the recipe, so I approached the talented baker at the end of the night and asked about the recipe but I was told that the recipe was top-secret. This................is................completely fair because the cake is awesome. However I cannot stand by and watch another girl making cake that gets that kind of reaction from my man! Therefore I experimented with some recipes given the information that I had and here is my version of the deliciousness


Moist and delicious Carrot Cake cupcakes (inspire by Caryna's Cake and adapted from this)

400g Carrots
150g Pineapple
260g Cake Flour
2 tsp Baking Soda
1 tsp Baking powder
1 tsp Salt
2 tsp Cinnamon
150ml vegetable oil
3 eggs
350g Sugar (yeeeeah, so, these are not low calorie! You've been warned)
1 tsp vanilla extract
100g Walnuts chopped

1- Wash and peel carrots, shredd carrots in a food processor (or with a hand grater). Add the pineapple into the food processor and chop the two together. Or if working by hand chop the pineapple very small, then add to the pineapple and chop both together until very finely chopped.

2 - Line a colander with clean kitchen paper. Pour in the carrot and pineapple mixture and cover over with more kitchen paper. Now squeeze out as much liquid as physically possible and leave sitting while you prepare the rest of the recipe.

3 - Preheat your oven to 180'/350'F. Sieve together the flour, baking powder,soda, salt and cinnamon.

4 - Beat together the eggs and sugar, then add this, the oil and vanilla extract to the flour mixture and mix to combine. Add the dried carrots and pineapple along with the chopped walnuts and mix again to combine.

5 - Line your muffin tray with cupcake liners, or else you could make a cake and grease your tin.

6 - Bake in the oven - 15 minutes for cupcakes, 40 for a large cake.

7 - Cool on a wire wrack and cover in delicious cream cheese frosting.

8 - Enjoy ;)

Just look at that crumb!

Just more proof of how crumbly it is


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