Yay ! 🙂 Happy Happy Anniversary to my Blog 🙂 Yip, one year ago, on this day, I pressed that ‘publish’ button, and I am so pleased I did. It has been a year where I have connected with so many wonderful, amazing bloggers which I consider friends. It has been a year where I have had to overcome my fear of all the techno stuff on WordPress and just figure it out and just do it !
Never the less, I have survived, and here’s to another good year and many more.
So, I decided to celebrate with my favourite Carrot and Nut Cake which I have not baked in quite a while. This has been adapted slightly from the original recipe which was published in a 2004 Your Family Magazine. The icing I do, is really quite special. It is known as the Boiled Milk Frosting or Ermine Frosting. This I found on the internet many years ago, and does not disappoint. I find it a lovely change to the normal cream cheese frosting.
(Sorry about the pic’s, seriously…but that is another whole long story….and the semi decent pics were only from a half eaten cake…..).
Carrot and Nut Cake
Preparation time: 15 minutes
Cooking time: 40 – 50 minutes
Total time: 55 – 65 minutes
300 grams (635 millilitres) cake wheat flour
2 teaspoons (10 millilitres) baking powder
1 teaspoon (5 millilitres) bicarbonate of soda
1 1/2 teaspoons (7.5 millilitres) ground cinnamon
1/2 teaspoon (2.5 millilitres) ground nutmeg
a pinch of ground cloves
zest of one medium to large orange
325 millilitres sunflower oil
320 grams (400 millilitres) white sugar
4 free-range jumbo sized eggs, beaten
300 grams grated carrot
150 grams chopped mixed nuts (I used walnuts, pecans and almonds)
Grease and line two spring-form cake tins.
Preheat the oven to 180 degrees Celsius/170 degrees Celsius (thermo fan) / 350 degrees Fahrenheit.
In a medium-sized bowl, sift the flour, baking powder, bicarbonate of soda, cinnamon, cloves and nutmeg together and set aside.
In a large bowl, using an electric beater, beat together the oil and sugar for about 5 minutes. Whilst beating continuously, add the beaten eggs slowly to the oil and sugar mixture.
Add the grated carrots and the nuts to the egg mixture, and stir with a metal tablespoon or a wooden spoon.
Fold in the sifted dry ingredients, including the zest, and mix well.
Pour the mixture equally into the two prepared tins and place in the oven for 40 – 50 minutes.
(If you are not using a thermo fan oven, you can check at 40 minutes, and if the skewer comes out clean, the cake is done. I use a thermo fan oven, so mine needed to cook for 50 minutes)
Once cakes are done, let them sit in the cake tins for at least ten minutes, before releasing them and putting them on a cooling rack.
The cakes must be completely cold before icing.
For the Icing:
5 Tablespoons cake wheat flour
1 cup full-cream milk
225 grams salted butter
1 cup (250 millilitres) castor sugar
1 teaspoon (5 millilitres) vanilla extract
Using a small saucepan and a whisk, mix the flour and milk together. Place the saucepan over a medium heat, and while stirring continuously with the whisk, bring the flour and milk mixture to a very slow boil. Keep whisking until the mixture thickens. This can take at least 5 minutes. Then place the saucepan directly into the fridge.
While the heated flour and milk mixture is cooling in the fridge, use an electric beater and cream the butter, sugar and vanilla extract together until light and creamy. This literally takes a a couple minutes.
When the heated flour and milk mixture is completely cool, take it out of the fridge and add the creamed butter mixture to it. Beat with an electric beater until the mixture is fluffy and thick.
Then apply to the cold cakes.
Decorate with chopped nuts. (I dry toasted mine – optional)