Wednesday, 25 March 2015

Carrot Cake with Walnut Brittle

Birthday season has well and truly arrived in the office! My most busiest time of year, where my trusty cake pans get a wonderful workout and my evenings are spent with creating wonderful smells throughout the house! 
Thought I'd share this recipe as it is not only delicious, but it's pretty darn easy to make! 
Perfect for any occasion and guaranteed to get the people talking!  

You Will Need: 
  For the carrot cake:
250g Self Raising Flour
350g Caster Sugar
325ml Vegetable Oil
4 Eggs
300g Carrots Grated (I like to do half on a large grate and half on a fine grate)
 100g Chopped Walnuts 
1 1/2 tsp cinnamon
For the icing: (I use queen Mary Berry's recipe)
50g Butter at room temperature
25g Icing Sugar
250g Full Fat Cream Cheese
Vanilla Extract to Taste
For the walnut brittle: 
20g Walnut Pieces
50g Caster Sugar
Preheat oven to 180 degrees.
Line and grease two 9 inch round cake tins.
In a mixing bowl, combine the sugar flour and cinnamon, give a quick stir with a spatula.
Add the eggs and oil and using a hand whisk stir until all is combined.
Fold in the carrots and nuts and, divide the mixture evenly between the two tins.
Bake on the middle shelf for 25-30 minutes until a skewer inserted into the cake comes out clean.
Place on a rack and leave to cool thoroughly.
Place all the icing ingredients in a bowl and whisk by hand or with an electric whisk until combined and smooth be careful not to overwhisk as we don't want runny icing!
Leave in the fridge until cake is fully cooled. 
Walnut Brittle: 
Add the sugar In a heavy bottomed non stick frying pan  .
Heat the sugar until it melts and starts to turn golden brown - never stir a caramel, just shake the pan gently to mix.lo 
And the Walnuts and pour into some parchment paper to cool.
Once cooked chop larger quarters for decoration and using a mortar and pestle grind the rest of the brittle into a finish powder.
To finish the cake add the icing between the cakes coat with the rest and decorate with your brittle.
Oh and the best part... ENJOY!!!

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