I don’t know about you, but whenever I get a new cookbook, I get a little bit over-excited and want to bake EVERYTHING, NOW. And I would as well, but unfortunately there are little things like MONEY and WORK which get in the way. Pah, who needs those anyway?!
As the title of this post suggests, said cookbook would be Mary Berry’s Baking Bible. I talked about this in an earlier post, but suffice to say I still love it. For those of you who are just starting out in baking it’s a must. GO OUT AND BUY IY NOW. Or at least go on Amazon… That way you won’t need to leave the comfort of your sofa!
I promised a friend I would make him a cake and asked if he had any requests. He asked for carrot cake. I didn’t need to think twice about where to look for such a classic recipe and as soon as I got home I checked my baking cupboard to make sure I had walnuts. Does anyone else get too excited about the thought of baking to check they have all of the required ingredients, only to get to a critical point and realise you’re missing something which you just can’t do without? Cue made rush to the shops/neighbours/24 hour garage. Yup, that’s me, and I don’t know why but I ALWAYS forget the walnuts in carrot cake.
So, walnuts, check.
Onto the recipe.
For the cake
2 ripe bananas
225g self-raising flour
2 level teaspoons baking powder
150g light brown sugar
50g chopped walnuts
100g grated carrots
2 large eggs
150ml sunflower oil
For the topping
175g soft cheese
50g butter, softened
200g icing sugar, sifted (MB’s recipe calls for 100g but I found that the mixture was too runny)
A few drops of vanilla extract
Walnut halves to decorate
— Preheat the oven to 180 degrees Celsius. Grease and line a 20cm cake tin. I used a square silicone one (has anyone else used silicone bakeware? Saves on the greaseproof paper!).
— Mash your nanas. I used my KitchenAid on a medium level and the were goo in no time. Using the same bowl, chuck all of your remaining cake ingredients in. Just whack them all in 🙂 Give it a good mix until all combined, and then tip into the prepared tin.
— Bake for between 50-60 minutes. Check your cake is cooked by… Actually, no, I’m not going to say it. You all know how to check whether your cake is cooked! Leave to cool in the tin for a few minutes, then turn it out onto a copoling rack and leave to cool completely.
— For the topping, put all of the ingredients (except the walnuts) into a bowl and mix until just combined. Don’t mix it for too long because the cream cheese can loosen and become runny. I did this and my topping ended up as more of a glaze. It was still nice though 🙂
— Decorate with the walnuts, then tuck in!
It is quite a stodgy carrot cake, but I enjoyed it and it certainly didn’t last long!
What to make next from the baking bible?!