Deliciously dense, moist and chewy. Carrot cake with cream cheese frosting.
Months ago, I made a foolish promise to bake all the cakes featured in my first novel (as yet unpublished), Art and Soul. You can see the other cakes that fall in this category on my Sweet’s Cakes page.
This week I took another step to keeping my word by making carrot cake!
This recipe comes from Mary Berry’s Traditional Puddings & Desserts. However, I did change some of the ingredients. Her recipe has wholemeal flour and muscovado sugar. I changed this so I could use what I had in the cupboard. I also used my own cream cheese frosting recipe.
However, all credit to Mary Berry because I never would have thought of putting banana in a carrot cake; it’s a brilliant idea! I feel I have to underline this because the final product does taste of banana, so if you’re not fond of this ingredient this particular carrot cake recipe isn’t for you. Please note this cake also contains walnuts.
Ingredients (makes 2, 20 cm/8 inch circular cakes)
- 150 ml (0.25 pint) vegetable oil (sunflower oil, etc.)
- 250 g (8 oz) self-raising flower
- 2 tsp baking power
- 150 g (5 oz) light demerara sugar
- 60 g (2 oz) chopped walnuts
- 125 g (4 oz) grated carrot
- 2 ripe bananas, mashed
- 2 eggs
- 1 tbsp milk (I used full fat milk)
Frosting/icing ingredients
- 300 g icing sugar
- 50 gĀ butter/margarine at room temperature
- 125 g cream cheese
Method
Grease and line your tins. I used two, 20cm/8 inch circular tins. You could use a large rectangular tin. It’s up to you.
Pre-heat your oven to 180 degrees C/ Gas Mark 4/ 350 degrees F.
Measure all your ingredients into a large bowl and mix together until well blended. At this point I want to mention my beautiful new Kenwood mixer (birthday and Christmas present!) which made light work of this.
Divide your mixture evenly between you tins and bake for about 50 minutes. It sounds like a long time but it doesn’t burn, trust me. You can check if your cakes are ready by inserting a sharp knife into the centre of them. If the knife comes out clean then your cakes are done.
Leave the cakes to cool in the tins, then turn out onto a wire rack to cool completely.
Make your cream cheese frosting by mixing together the ingredients above (have I mentioned how much I love my new mixer? I used to do all this by hand!). Use the frosting between your two cakes and to ice the top. Decorate with some more walnuts.
Store the cake in the fridge. Unless you’re going to eat the whole thing immediately, of course š
If banana cake is your thing, check out my banana and peanut butter muffins.
ooh yummy…. looks moist š
LikeLiked by 1 person
It’s lovely. While I’d never have thought of putting banana in carrot cake (it doesn’t seem to make sense), it does make it lovely and dense and stops it drying out. š
LikeLiked by 2 people
My favourite cake. I must try this recipe, looks delicious!
LikeLiked by 1 person
It was the first time I’d tried this recipe but the results are brilliant. It’s delicious. I made a little too much cream cheese frosting and I’ve been eating a slice with an extra scoop of the frosting. Yum!
LikeLiked by 1 person
That looks good. Love carrot cake but have to admit never make it as I hate grating carrots š
LikeLiked by 1 person
I was surprised at how little grating was involved – I hate it too! š
LikeLiked by 1 person
You have bowl envy…I have mixer envy! š
LikeLiked by 1 person
It’s wonderful. Especially with making the buttercream. I could never get it so smooth by hand and always ended up with shoulder ache! š
LikeLiked by 1 person
This is so pretty! Sound moist and yummy
LikeLiked by 1 person
Thank you! It is – the banana keeps it from drying out.
LikeLiked by 1 person
Yes I am sure:)
LikeLiked by 1 person
Mary Berry is a star. Great stuff. I want!
LikeLiked by 1 person
Thanks! Mary Berry is a legend. For a moment I thought, “Um, banana in carrot cake. Is that a good idea?” But then I realized: who am I to question the wisdom of MB? And she was right!
LikeLike
Have you watched all of the different series?
LikeLiked by 1 person
Are we talking about Bake Off now or Not Going Out? If the former, I think I missed the first couple of series. Not Going Out: I keep seeing on reruns in bits and pieces. I think I’ve seen most episodes but there are gaps in my viewing. It’s always great when it’s on and you come across an episode you’ve never seen before. I’m also ridiculously fond of the theme tune. Not sure why! š
LikeLike
Bake Off is great. Does it inspire you? I have to share this with you. Is it just me who wouldn’t want to eat them? haha https://alexraphael.wordpress.com/2015/10/10/gr8at-great-british-bake-off-bakes-sent-in-by-the-public/
Not Going Out is great. Funny you say that. I’ve found some episodes I’ve not seen before and it is a great feeling. And even on the ones I have, the jokes are still funny š
LikeLiked by 1 person
Those cakes are amazing! And I thought I did well make on in the shape of a simple car for my son’s birthday. Some of the things they make on Bake Off are truly amazing. I’d be alright the first two weeks with cake and biscuits, but as soon as we had to bake bread, I’d be sent packing… Maybe if they’re still making it in 20 years’ time when I’ve had more practice š
LikeLiked by 1 person
I’ll be sure to look out for you š
LikeLiked by 1 person
Mmm sounds delicious! I’ve wanted a carrot cake recipe for ages- thanks! š
LikeLiked by 1 person
You’re very welcome. This was the first time I’d tried this particular carrot cake recipe, but it turned out wonderfully š
LikeLiked by 1 person
Looks delicious Claire…We missed Carrot Cake this year at Thanksgiving! š
LikeLiked by 1 person
The last piece went today. It’s been one of the most popular ones I’ve made this year in my house at least š I’m almost glad we don’t have Thanksgiving here. Only because if we did I wouldn’t stop eating from then until after Christmas! š
LikeLiked by 1 person
I know what you mean! š
LikeLiked by 1 person
Love it… how’s the taste?
LikeLiked by 1 person
Very nice. Just the right amount of dense and chewy. I would say that it tastes more of banana than, in my opinion, a carrot cake should. So while Mary Berry’s recipe describes it as simply “carrot cake”, I’d probably tell people it was banana and carrot cake – although that sounds like it would be horrible, when actually it’s delicious!
LikeLike
Thanks.. can’t wait to try this at home later.
LikeLiked by 1 person
Yum yum yum!!!! Looks delish! Carrot cake is my hubby’s favourite so I’ll be trying this for certain!
LikeLiked by 1 person
It’s very nice indeed and vanished rather quickly. It sounds a bit odd at first – banana in carrot cake – but Mary Berry has never let me down! š
LikeLiked by 1 person
Pingback: WWW Wednesday 2nd December 2015 | Art and Soul
Pingback: Recipe | Carrot cupcakes with cream cheese frosting | Art and Soul
Pingback: Suntag: This Time Next Year | Chocolatenwaffles' Blog