Admit it – we all love cake! My personal favourite has to be a carrot cake. I’ve tried and tasted many varieties, but my adaptation of the Hummingbird Bakery recipe keeps guests coming back for more!
**The Hummingbird version calls for 100g chopped walnuts, however I’m not a fan of nuts or currants in my carrot cake…so I substitute with milk chocolate!
2. Put the sugar, eggs and oil in a freestanding electric mixer with a paddle attachment and beat until all the ingredients are well incorporated. Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed.
3. Stir in the grated carrots and chocolate with a spatula, then pour the mixture into three prepared 25cm (10inch) round cake tins. Bake in the preheated oven for 20–25 minutes, or until golden brown and the sponge bounces back when touched. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.
4. When the cakes are cold, spread on the cream cheese icing, and layer the cakes on top of each other, creating a towering three-layer cake. You should have enough icing to cover the sides, or you can leave these exposed. I grate some milk chocolate on the top to finish.
1. Beat the icing sugar and butter together in a freestanding electric mixer with paddle attachment on medium-low speed until mixture comes together and is mixed well.
2. Add cream cheese and beat until it is completely incorporated. Turn mixer up to medium-high speed and beat until the icing is light and fluffy – at least 5 minutes. Spread or pipe icing on cold cake(s)
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