Supersized Carrot Cake

Finished slice of cake!

Today I made a massive carrot cake for a coffee morning tomorrow, it'll cut into 45 generous pieces, but I thought I'd just put the original recipe in here - I tripled it! It's an adaptation of the BBC GoodFood carrot cake recipe, but with extra carrots and spices to make it really moist and delicious!

It has the added benefit of being dairy free, so if you've got friends coming over with dietary requirements this is the cake for them!

Wet ingredients

Carrot Cake Traybake

 Makes approx. 16 generous portions

Ingredients

175g light muscovado sugar

175ml sunflower or veg oil

3 large eggs , lightly beaten

150g grated carrots (about 3 medium)

150g raisins/sultanas

grated zest of 1 large orange

175g self-raising flour

Adding dry ingredients

1 tsp bicarbonate of soda

2 tsp ground cinnamon

1 tsp grated nutmeg

175g icing sugar

enough orange juice to make a thick icing

160oC fan oven/180oC all other ovens

Method

1. Line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut a long strip of parchment and lay it across the bottom and up the sides of the tin, it also makes the cake easier to lift out when its cooked.

Monster cake ready to bake!

2. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs; mix until combined. Stir in the grated carrots, raisins/sultanas and orange rind.

3. To the wet ingredients add the flour, bicarb and spices. Mix until everything is combined - it'll be a very runny batter.

4. Pour the mixture into the prepared tin and bake in the centre of the preheated oven for 40- 45 minutes, until it feels firm and springy when you press it in the centre. It'll be quite a dark golden brown colour because of the muscavado sugar and spices.

5. Leave to cool slightly in the tin, turn out onto a wire rack and leave to cool completely.

Baked, pre-icing

6. Make the icing and cover the top of the cake with it. Leave to set then cut into pieces. 

This cake is best enjoyed with a cup of tea (what cake isn't?!), it'll keep for 3-4 days in an airtight container, but it's better eaten sooner rather than later - its too easy and tasty not to give it a go!

Happy Baking!

Iced - before slicing

The Baking Ginger xx

Fruit Scones

Scones ready for butter and jam!

Impulsively decided to make fruit scones this afternoon, don't know why, but they were just what we fancied! This is an adapted version of Mary Berry's plain scone recipe, so they're not too sweet, but the makes them even better with loads of butter (clotted cream is even better if you've got some...) and jam!

Fruit Scones

Makes 12 big scones

Ingredients:

Dry ingredients

16oz self raising flour

4oz marg/butter

4 tsp baking powder

2oz caster sugar, plus extra for the top

5oz dried fruit (I used 3oz sultanas + 2oz raisins)

2 eggs

0.5 pint milk

Bringing mix together

160oC fan oven/180oC other ovens

Method:

1. Rub the marg into the flour until it resembles breadcrumbs. Add the baking powder, sugar and dried fruit and combine well.

2. Crack the eggs into a measuring jug, whisk, and make up to 0.5 pint with the milk.

3. Add the egg and milk mixture to the dry ingredients, keeping a little back to glaze the tops with.

4. Bring the mix together, I use a palette knife to stop it getting too messy. Tip out onto a well floured surface and knead lightly to bring it all together into a smooth, soft dough.

Rolled out dough

5. Roll out to an inch thick and cut out rounds using a 2 inch fluted cutter (or into whatever shape you want!). Place onto a lined baking sheet, with at least 2 inches between each scone. Repeat until all the mixture is used. (It should make 12).

6. Brush with the leftover egg and sprinkle on a small pinch of sugar onto the top of each scone.

7. Bake in the centre of a preheated oven for 10-15 minutes, or until the scones are golden brown and firm to the touch in the centre.

Ready for the oven!

8. Leave to cool slightly - these are best eaten straight out of the oven so the butter melts, although they're just as good once they're cool.

They'll keep for 3 or 4 days in an air tight container, if there's any left!

These are so easy, a great stand by for when you fancy a sweet treat for afternoon tea!

Happy Baking!

The Baking Ginger xx