May I have another slice of carrot cake please?
Ever since Jac and I opened the Cafe Lounge in late July our customers can't seen to get enough of my carrot cake. This is a recipe my mother passed down to me and it's always been a family favorite, but I had no idea what a crowd-pleaser it would turn out to be at the cafe.
For me, the key to a great carrot cake is making sure it is very moist and tender and not too dense. The cinnamon and nutmeg should be the standouts, followed by the raisins and walnuts, with the cream cheese frosting taking centre
stage. Honestly, many people seem to eat the cake just for the chance to savour the rich, creamy frosting.
Whilst we would love you to come and eat this delicious cake here at Le Doyenné, If you'd like to try my recipe, follow the directions below. Once you've served it you'll be hearing your friends and family saying "May I have another slice of that delicious carrot cake please?"
Nikki's Famous Carrot Cake
Prep: 35 minutes
Cook: 30 minutes
235 ml vegetable oil, plus extra for the tin
100g natural yogurt
4 large eggs
1 1/2 tsp vanilla extract
zest from 1/2 an orange
265g self-rising flour
335g light muscovado sugar
2 1/2 tsp ground cinnamon
1/4 tsp fresh nutmeg, finely grated
265g carrots (about 3), grated
100g sultanas or raisins
100g walnuts, roughly chopped
For the icing
100 slightly salted butter, softened
300g icing sugar
100g full-fat cream cheese
1. Heat the oven to 180C/160C fan/gas. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.
2. Add the wet ingredients to the dry, along with the carrots, raisins and half the walnuts. Mix well to combine, then divide between the tins. Bake for 25-30 minutes or until skewer inserted into the center of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 minutes, then check again. Leave to cool in the tins.
3. To make the icing, beat the butter and sugar together until smooth. Add half the cream cheese and bear again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. It should keep well in the refrigerator for up to five days.