News
Wednesday, 26th October 2016
GBBO The final showstopper
And so the end is upon us. Feast your eyes on the glorious final instalment in our Gorenje’s Big Bake Off series! We have kept it simple for the last tempting treat, yet it is the simplicity which makes this cake so delightful. A three-layered carrot cake which balances a depth of flavour with a moist sponge, and topped with a sweet cream cheese frosting, will be the showstopping centre piece of any afternoon tea!
We have adorned our cake with plump blueberries and blackberries, however you can choose any garnish your heart so desires. Edible flowers will inject a pop of colour, or why not opt for seasonal spooky decoration and lace your cake with ghouls and goblins for Halloween? Whatever you choose, here is the wonderfully decadent carrot cake recipe:
Recipe
| For the cake |
| 450ml vegetable oil |
300g cream cheese |
We chose blackberries and blueberries |
| 400g plain flour |
200g caster sugar |
|
| 2tsp bicarbonate of soda |
150g butter, softened |
|
| 550g sugar |
|
|
| 5 free-range eggs |
|
|
| ½ tsp salt |
|
|
| 2½ tsp ground cinnamon |
|
|
| 525g carrots, grated |
|
|
| 150g shelled walnuts, chopped |
|
|
Method
For the carrot cake
- Preheat an oven to 160C. Grease and line a 26cm/10in springform cake tin.
- In a large bowl, mix all the ingredients for the cake until combined, except the carrots and walnuts. Then, fold in the carrots and walnuts.
- Pour the mixture into the cake tin and bake for around 1hr 15mins, or until a skewer comes out clean when inserted into the middle. Remove the cake from the tin and set aside to cool completely on a cooling wire.
For the icing
- Beat the cream cheese, caster sugar and butter together in a bowl until fluffy.
Finally…
- Slice the cake lengthways into three layers, or two layers if three seems a little too challenging! Spread some of the icing between each layer and sandwich them on top of the other. Using the remaining icing, spread it over the top of the cake and adorn it with your garnish of desire!