carrot cake

my first attempt at carrot cake and i think it was a success!  i almost put the whole thing on hold when i realised i only had olive oil instead of vegetable, however, olive oil is actually a better substitute as it has less monosaturated fats.  when possible, sub oil with OO. don't worry if the batter tastes too much like olive oil, once baked you can't notice the difference... so less guilt!

courtesy of the hummingbird bakery cookbook...

the ingredients:
300g soft light brown sugar (2c lightly packed)
3 eggs
300 ml sunflower oil (1 1/4c)
300g plain flour (2cups plus 2 tbsp)
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon, plus extra to decorate
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp vanilla extract
300g grated carrots (about 2 cups)
100g chopped walnuts, plus extra to decorate

the temperature: 170C (350F), three 20cm (8") cake tins, lined with parchment (baking) paper *i only had two 7" tins which i filled halfway, so mine is double stacked, not triple

the preparation:
put the sugar, eggs and oil in a freestanding electric mixer (or handheld electric) and beat until all the ingredients are well incorporated (don't worry if the mixture looks slightly split). slowly add the flour, baking soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed.

stir in the carrots and walnuts by hand until the are all evenly dispersed.

pour the mixture into the prepared cake tins and smooth over with a palette knife.  bake in the preheated oven for 20-25min or until golden brown and the sponge bounces back when touched.  leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.

when the cakes are cold, put one on a cake stand and spread about one-quarter of the creem cheese fosting over it with  a palette knife.  place a second cake on top and spread the remaining frosting over the top and sides.  finish with walnuts and a light sprinkling of cinnamon. 

cream cheese frosting:
the ingredients:
300g icing sugar, sifted (confectioner's sugar)
50g unsalted butter, at room temp
125g cream cheese, cold

the preparation:
beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed.  add the cream cheese in one go and beat until it is completely incorporated.  turn the mixer up to medium-high speed.  continue beating until the frosting is light and fluffy, at least 5 min.  do not overbeat, as it can quickly become runny.