i absolutely love this time of year. the clocks go back, nights draw in, my birthday is just around the corner and the dip in temperature means i have an excuse to buy a new coat. then of course there are the autumn recipes; warming one pots, pumpkin soup, wholesome pies and comforting cakes and desserts with the likes of ginger and cinnamon. so inspired by the spice infused baking recipes over at schwartz, i set about trying out my first carrot cake. this variation on the classic recipe has a couple of extra teaspoons of ginger and a crunchy coconut buttercream topping.
♥ 250g carrots, grated
♥ 100g sultanas
♥ 4 eggs
♥ 200ml sunflower oil
♥ 100g golden caster sugar
♥ 100g light muscavado sugar
♥ 200g self raising flour
♥ 1 orange zest
♥ 100g walnut halves
♥ 2 tsp mixed spice
♥ 2 tsp ground ginger
♥ 1 tsp bicarbonate of soda
for the topping
♥ 150g unsalted butter, softened
♥ 100g icing sugar
♥ 50g desiccated coconut
preheat the oven to 180 degrees/gas mark 4. grease your cake tin with butter - mine is 8 inches round with a removable bottom.
so first step is to beat the four eggs and whisk in the sunflower oil.
stir in the grated carrots, sultanas, orange zest and walnut pieces. for the walnut, set aside 5 of the halves and lightly crush the rest of the bag in your hand before adding to the mix.
add in the flour and bicarbonate of soda. when combined, stir in the ginger and mixed spice. oh and i should say this was my first time in trying out the settings on my new camera - exciting! :)
lastly stir in the sugar. when all ingredients are fully combined well, pour the mix into your cake tin.
bake for one hour on the middle oven shelf until golden brown, turning half way. in the meantime, make the topping by creaming 200g of softened butter with 100g icing sugar. then sprinkle in the coconut.
leave the cake to cool for 20 minutes in the tin before removing and allowing to completely cool. spread the buttercream on top, sprinkling extra coconut if needed and decorating with the walnut halves. ta da!
i enjoyed my slice at my mum's with a sugary cup of tea :)
what do you add to your carrot cake? any other ideas for toppings? i'll definitely be making this again over christmas x