Carrot Cake
This is the moistest and most delicious carrot cake ever! I found the recipe on BBC Food originally - its called New Zealand Carrot Cake. I made a few adjustments, however, to make it extra special! You’ll need:
250g plain wholemeal flour
175g brown sugar
175g caster sugar
3 eggs
175ml sunflower oil
Half a tub of soured cream (approx 50ml)
2 teaspoons vanilla essence
1/2 teaspoon freshly-grated nutmeg
2 teaspoons cinnamon
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
300g grated carrots
75g desiccated coconut
For the icing
150 cream cheese
50g butter
80g icing sugar
Juice of 1/2 a lemon
Method
First you will mix the wet ingredients: in a bowl add eggs, sunflower oil, soured cream, and vanilla essence
After you have added all the wet ingredients and mixed well, add the two different sugars (caster and brown sugar) and mix well until thoroughly combined
Combine the wet and dry ingredients together: add flour, cinnamon, nutmeg, bicarbonate of soda and salt with the wet ingredients you’ve prepared above, set aside
Grate the carrots using a cheese grater
Add the carrots and desiccated coconut to the mixture
Add the finely chopped walnuts to the mixture
Mix well ensuring everything is thoroughly combined
Prepare a baking tray (line it with butter or baking paper)
Add the mixture to the prepared baking tray
Bake for one and a half hours on 160 degrees, you will be tempted to take it out earlier but this cake takes a while to bake
Enjoy!