Carrot cake
- 3 eggs
- 120g sugar, 55g light brown sugar
- 2 tsp vanilla extract
- 50g honey
- 90g butter
- 75g veggie oil
- 225g cake flour (200g flour, 25g cornflour)
- 225g grated carrot
- 100g walnuts (70g ground, 30g chopped)
- 2 tsp cinnamon
- 1 tsp cardamom
- 1/2 tsp ginger ground
- 1/2 tsp nutmeg
- 2 tsp baking powder
- 1/2 tsp baking soda
- 600ml double cream
- 3 tbsp icing sugar
- 1 tsp vanilla extract
- This recipe will make a 7 inch cake, or 18
cupcakes
- Cook the butter in a pan on medium heat until just melted
- Sift the dry ingredients into a bowl and whisk
- Mix the eggs and sugar with an electric mixer on high for 5 minutes
- Add the vanilla and honey and mix on low for 30 seconds
- Slowly add the melted butter and veggie oil while mixing on low speed
- Sift in the dry ingredients onto the wet ingredients then fold until just combined
- Add the grated carrots and walnuts and fold until just combined
- Bake at 180c for 45 minutes if making a cake and 20 minutes if making cupcakes
- Mix the double cream, icing sugar and vanilla on high speed until soft peaks form