Cakes

Carrot Bundt Cake

Happy Friday lovely people. 😊

It’s been a while since I’ve baked a cake by myself – without the aid of my daughter who suffers from FOMO (fear of missing out) syndrome. So as I’m having a social distanced catch up with the girlies this morning, I have lovingly prepared this bad boy.

I have to confess, I’m not an amazing baker – just someone who enjoys doing it and greedily reaping the rewards afterwards. I’m not in any way skilled. This became even more apparent to me this morning when I attempted to tip out the bundt from the bundt tin. Di-sas-ter darling as Craig would say!!! (See image – bottom right). However, the texture is good and the taste is fantastic, so I decided to patch it up and drizzle (heavily, very heavily) with the cream cheese topping.

It really is a good recipe that’s easy to follow, just ensure that the bundt tin is extremely well oiled. Do it and do it again just to be sure! Lesson learnt.

Update – it went down really well! Yum! Enjoy 😊

Recipe is from Delicious magazine – see link for method.

Enjoy

Helen – Feistic

  • Butter for greasing
  • 325g plain flour
  • ½ tsp bicarbonate of soda
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • ½ tsp ground cloves
  • ¼ tsp ground allspice
  • 80g desiccated coconut
  • 100g walnut pieces, chopped
  • 280ml sunflower oil
  • 300g light brown sugar
  • >4 large free-range eggs, at room temperature
  • 300g carrots, peeled and grated

For the cream cheese icing

  • 60g icing sugar
  • 120g full-fat cream cheese, at room temperature
  • 1 tbsp honey
  • Juice 1 lemon

You’ll also need

  • 2.4 litre bundt tin (we used one made by Nordicware)

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