Where do I begin… Well, I recently left Taipei and moved to London.
I know, bad timing considering the Brexit. But I believe that you have to stay positive, trust your gut feeling and stick with your decision. Nothing is ever as bad as it seems. And even if it is, have a “cuppa” and a slice of cake and think about your next steps.
Speaking of cake, this weekend I felt like whipping up some carrot cake. Everyone has their personal preferences regarding the density of their carrot cake. People here in the UK prefer a more dense one. However, this recipe will give you a soft, very moist carrot cake which is pretty much foolproof. I made this for the second time now, my sister tried my recipe and the cake always turned out just as it was supposed to. The buttercream flowers on top are totally optional. I just wanted to give some decorating techniques a try.
Find the recipe to the carrot cake below and let me know what you think.
P.s. I would be grateful for any London tips for a newbie like me. Thanks in advance!
- 250ml canola oil
- 180g soft brown sugar
- 80g muscovado sugar
- Zest of 1/2 orange
- 4 medium or 3 large eggs
- 150g all-purpose flour
- 100g ground almonds
- 3 1/2 teaspoons baking powder
- 250g grated carrots
- 50g raisins (optional: soaked in some rum)
- 100g roughly chopped pistachios
- 1 teaspoon cinnamon
- 1x 10“ round baking pan
- 2x 7“ round baking pans
- 100g white chocolate
- 250g cream cheese (room temperature)
- 50g butter (room temperature)
- 1 teaspoon vanilla extract
- 220g icing sugar
- Preheat the oven to 180°C or 356°F.
- Whisk together oil, sugar and orange zest.
- In a separate bowl, sift flour and baking powder, then add the ground almonds and cinnamon. Combine.
- Add the eggs to the oil-sugar-mixture, then slowly pour in the flour-mixture.
- Use a wooden spoon to add chopped pistachios, raisins and grated carrots.
- Line the bottom of your cake pan(s) with parchment and grease the sides.
- Fill the cake batter inside the cake pan(s) and place on the medium rack of your oven.
- Bake for 35 minutes (7“ pans) or 45 minutes (10“ pans).
- Check the cakes after 20 minutes of baking and cover when needed so that the top won't burn.
- Remove from the oven.
- Let cake cool in the pan for about 10 minutes, then flip it onto a cooling rack.
- Melt white chocolate over a bain marie. Set aside and let it cool to room temperature.
- Using an electric mixer, beat the butter until it is smooth. Add the cream cheese and blend the mixture.
- Add melted chocolate and vanilla.
- Add sugar gradually until frosting is light and fluffy.