Episode 3: Carrot Cake

Makes 8 small cakes serves
- time

Dean's World Famous Carrot Cake With Crème Cheese Icing & Toffee Sauce.

Cake Batter

1 egg
55g sugar
55g soft brown sugar
65g plain flour
½ teaspoon baking soda
1g mixed spice
1g cinnamon
¼ teaspoon salt                       
90g vegetable oil, such as canola or sunflower
50g grated carrot
30g walnut pieces, chopped finely
35g pineapple, finely chopped 
To Make
Sieve the flour, baking soda, salt, mixed spice and cinnamon into a mixing bowl fitted with a beater. Add the eggs, brown sugar, sugar, oil, grated carrot, walnut pieces and pineapple to the mixing bowl. Then beat on slow speed for one minute then scrape down the sides of the bowl and beat for a further 2 minutes on medium speed.
Pour the batter into four prepare 6.5cm round and 3.5cm high small cake rings that have tinfoil on the base and have been greased on the sides and bottom with butter.
Place directly into a preheated oven set at 160ºC and bake for 30 minutes, checking the cake is correctly baked by inserting a cake skewer in the centre of the cake, if it comes out clean then the cake is baked.
Allow to cool in the tin for 15 minutes, then remove from the tin and allow to cool completely, you made need to run a sharp knife around the edge of the cake rings. Don’t forget to remove the tinfoil from the base.

Cream Cheese Icing

105g cream cheese, softened 
90g soften butter
190g icing sugar, sieved
To Make
Place the cream cheese, butter and icing sugar into a mixing bowl and beat with a electric beater on medium speed until the icing is white and fluffy, then place into a bowl, cover with plastic wrap until needed.

Toffee Sauce

250g sugar
50ml water
1 tablespoon butter
190ml cream, heated in the microwave until hot
To Make
In a heavy bottomed saucepan bring the water and sugar to the boil and cook until a golden brown colour is reached (approximately 140°C on a sugar thermometer), remove from heat and stir in the hot cream. Return to the heat and simmer for a few minutes, stir to get rid of any lumps and then strain through a sieve and keep at room temperature until required.
To serve
Serve with a ball of cream cheese icing and smear of toffee sauce.

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