If you don’t know, the cake I’m most known for is Carrot Cake, it’s famous not just with family and friend but also work colleagues. It’s also my go-to cake and never fails me, I’ve been using the same recipe for such a long time but I did switch it up and have a go with another carrot cake recipe from the GBBO, only as Paul and Mary couldn’t contain their excitement over it, like seriously I’ve never seen them excited over a carrot cake before and I remember Paul saying it was the best carrot cake he has ever eaten (like jaw dropping reaction!). I was like WOW, if they must like it, then I have to try it….and….NO it didn’t meet my expectations, it was just your average carrot cake but with extra orange and spice flavour. :s
I carried on using the ’signature’ recipe until I came across this other carrot cake recipe. I was very very wowed with the photos and how they described it as being a very moist cake. I was actually telling my boss about this latest discovery of this amazing carrot cake, but she did say that why try something new when you have cracked it with yours, but the ever old silly me, just had to try it as I love trying new bakes and you never know, what if it did work out even better than the original?. But, yet again I wasn’t actually that impressed, I still felt my original recipe still had it. I made this cake to take to a family dinner and was super excited to try it, as I was expecting some miracle cake, but….yes, I was still left disappointed :(. Neither of my family members or I liked it boo :(, they all said the original is much better and why did I try something new.
I cake itself did look nice and hold it’s shape and also it was easy to make but the texture was hard to explain it was more dense/rubbery not light like the one I make, the flavours were nice but I think I may have learnt my lesson now, just STICK to the original. :p I just need a reason to make the carrot cake again and stuff my face with it.
Carrot Cake Part 3
Carrot cake with added applesauce
- 3 - large eggs, at room temperature
- 1 cup - granulated sugar
- 1/2 cup - light brown sugar, packed
- 3/4 cup - oil
- Just over 1/2 cup - applesauce
- 6 tbsp - sour cream
- 1/2 tbsp - vanilla extract
- 13/4 tsp - ground cinnamon
- 1/2 tsp - ground cloves
- 1/2 tsp - ground ginger
- 1/2 tsp - ground nutmeg
- Almost 2 cups - plain flour
- 11/4 tsp - baking powder
- 11/2 tsp - baking soda
- 1/2 teaspoon salt
- 21/2 cups - grated carrots
For the Cream Cheese Frosting
- 8 ounces - full-fat cream cheese, VERY soft
- 4 ounces - unsalted butter, VERY soft
- 1/2 tbsp - vanilla pure extract
- 3 cups - icing sugar, sifted, more only if needed
- Walnuts for decoration, optional
- 1. Preheat oven to 175°C. Grease and line x3 7" cake tins.
- 2. In a stand mixer add the eggs, granulated sugar, light brown sugar, oil, applesauce, sour cream, vanilla, and spices; beat well to combine. Next add the flour, baking powder, baking soda, and salt to the wet mixture; stir until just combined. Batter will be on the thicker side but resist the urge to over mix! Add in the carrots and using a rubber spatula gently fold together until incorporated.
- 3. Divide the mixture evenly among the three pans, smoothing the top with a spatula. Bake cakes for 30-35 minutes, or until the top is golden brown and set, and a toothpick inserted in the center of the cake comes out clean. Allow the cake to cool for 20 minutes in the pan, then transfer it to a wire rack to cool completely.
For the frosting
- 1. In the stand mixer beat the cream cheese, butter, and vanilla on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Once all of the sugar has been added beat on high-speed for 1-2 minutes.
- 2. When the cakes have completely cooled, place one round on a cake stand or large plate; spread the top and sides evenly with frosting. Gently place the second cake layer on top of the frosted one and press down very lightly to seal them together. Repeat with the final cake layer, then continue frosting the cake, using a thin spatula, offset spatula, or whatever you have that works best, until the top and sides of the cake are evenly frosted. Decorate with additional nuts, if desired, then slice and serve! Store this cake in the fridge, covered, for up to 3 days. Bring to room temperature before serving.
- I halved this recipe the full recipe is on the link above.