Hummingbird Bakery Carrot Cake Recipe Biography
Source(google.com.pk)So yesterday I assisted my very good friend in baking for her fiancé’s birthday. Happy engagement to them!
His favourite cake is Carrot Cake. After looking through the great companion that is the Hummingbird Bakery cookbook, my friend Kate fairykate2009 decided on baking the three- layer Carrot Cake they had.
As I love being around baking of any kind I decided to turn up on her doorstep with lunch in tow and assist with the baking extravaganza.
So this is how the day went.
Firstly I popped to the supermarket to get some supplies, which in itself is a momentous occasion considering how much I loathe supermarkets on a weekend. Arriving at Kate’s house I ensure I give an immeasurable amount of love to her cats cute isn’t the word); before having a natter with Kate as though we hadn’t just seen each other the day before. Kate had already baked vanilla cupcakes so I had missed out on that gem, but next up was the beauty.
Being one of my more organised friends, Kate had weighed out her ingredients ready for action.
Preparation time: 20 mins or a bit longer if you want lunch and tea in between
Cooking time: 25 mins
Base line three 20-cm cake tins with greaseproof paper.
Preheat the oven at 170C
Sieving the flour, Bicarbonate of Soda, baking powder, cinnamon, ginger and salt together beforehand will make things easier and distribute them evenly.
Put the sugar, eggs and oil into a bowl and using an electric hand mixer beat until all ingredients are well incorporated.
Slowly add the sieved flour mixture and vanilla extract and continue to beat on medium speed until well incorporated. Expertly demonstrated by our Chef of the day
Stir in the walnuts and then the carrots by hand until they are evenly dispersed. Pour the mixture into the prepared cake tins and smooth over with a palette knife.
Bake for 20-25 minutes, or until golden brown and when a cake tester is inserted into the middle it comes out clean. Leave the cakes to cool before turning out onto a wire rack to cool completely.
Now if you’re anything like us, the cake cooling time is prime time to have a bacon and egg sandwich with a cup of tea. This is just what we did, that is after I had passed the elation of finding a tea bag squeezer with hands and mini spatulas in Kate’s drawer.
Kate has a wealth of knowledge when it comes to teas and has a nifty tin of tea leaves in her cupboard. So while Kate makes some old English tea.
I establish myself as a pro bacon fryer, and we rustle up lunch
Back to the cake assembly! For this three-layer cake you will need two lots of the Hummingbird Bakery Cream Cheese Frosting Recipe here
Once the cakes have cooled, place one on a cake stand and spread with frosting, about half a finger nail depth is enough as the whole cake will also be done and it can get sickly. Then place your second cake on top and repeat with frosting. Lastly place the third cake on top and cover the whole cake in a similar depth of frosting.
Once the cake is finished you can decorate with whole walnuts around the side.
Followed by crushed walnuts and a dusting of cinnamon on the top. The cake is stunning and I believe Birthday Fiance is going to be very happy.
This in fact is not where Kate ended her day, she followed the Cupcakes and Carrot Cake with Brownies and Peanut Butter cookies. I believe I’ll be asking today’s Chef to guest blog with a couple of these recipes. Beautiful Baking Day complete!
Another bestseller at the Hummingbird, this carrot cake is moist and full of flavour. You can vary how finely you chop the nuts for the sponge, and pecan nuts or walnuts can be substituted freely. For an extra-special touch, decorate the top with mini carrots – these can either be formed by hand using sugar paste or piped on using orange buttercream frosting.
Prepare two quantities of Cream Cheese Frosting see separate recipe. Base line three 20-cm cake tins with greaseproof paper.
Instructions
Preheat the oven to 170°C (325°F) Gas 3.
Put the sugar, eggs and oil in a freestanding electric mixer with a paddle attachment or use a handheld electric whisk and beat until all the ingredients are well incorporated don’t worry if the mixture looks slightly split. Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed
Stir in the grated carrots and walnuts by hand until they 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 20–25 minutes, 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 Cream Cheese Frosting over it with a palette knife. Place a second cake on top and spread another quarter of the frosting over it.
Top with the last cake and spread the remaining frosting over the top and sides. Finish with walnuts and a light sprinkling of cinnamon.
Carrot Cake
Sponge
450g(1lb) peeled,finely grated carrots
2 tbsp peeled,grated root ginger
80ml(3fl oz) buttermilk
3 large eggs
1 tsp vanilla essence
350ml(12fl oz) vegetable oil
420g(15oz) caster sugar
500g(1lb 2oz) plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp salt
1tsp ground cinnamon
1 tsp ground ginger
80g(3oz) pecans,roasted & chopped
Frosting
100g(3 1/2 oz) softened unsalted butter
600g(1lb 5oz)icing sugar
1 tbsp grated orange zest
250g(9 oz) full fat cream cheese
Pecan halves to decorate
1.Roast the pecans by heating over a medium heat in a saucepan for two to three minutes until they start to turn brown.Remove from the pan,chop and set aside.
2.Preheat the oven to 170 degrees C (325F),Gas mark 3,and line 4 20cm(8in) diameter cake tins with baking parchment.
3.Using a hand held electric whisk or freestanding mixer fitted with the paddle attatchment,mix together the carrots,root ginger,buttermilk,eggs,vanilla essence,vegetable oil and sugar until the ingredients are well combined.
4.Sift together the flour,baking powder,bicarbonate of soda,salt and ground spices,then slowly beat these into the egg and carrot mixture,adding the dry ingredients in three batches.Mix well after each addition,scraping down the sides of the bowl.Stir in the chopped pecans into the batter and mix until the cake batter is smooth and even.
5.Divide the batter between the four prepared sandwich tins and bake for about 30 minutes or until the top of each sponge bounces back when lightly pressed.Allow the cakes to cool completely,on a wire rack,while you make the frosting.
6.To make the frosting,using an electric whisk or freestanding mixer fitted with the paddle attatchment,mix together the butter and icing sugar on a low speed until combined but still powdery in consistency.Add the orange zest and cream cheese,increase the speed to medium to high and mix well until the frosting is smooth,light and fluffy.
7.When the sponges feel cold to the touch,spread some of the frosting between each layer and sandwich all four together.Use the remaining frosting to cover the top and outside of the assembled cake,then decorate with the pecan halves.
I love,love,lovee carrot cake.It is easily one of my favourite cakes to eat!When I saw that there was a recipe for a carrot cake in Cake Days I knew I would have to bake it soon.I then got a request from someone to make a cake and I decided I would make this Carrot & Ginger Cake and see how it turned out.This recipe makes a massive four layer cake and therefore is only really suitable when catering for a large group of people.Alternatively you could half the quantities and make a smaller two layer cake which is what I think I will do when making this for my family.I found this recipe very easy and had no trouble with it at all.When the cakes came out of the oven they smelt divine and I wanted to have a slice right there and then but unfortunately this cake wasn't for me so I couldn't.While the cakes cooled I made up the cream cheese frosting and set it aside while the cakes cooled completely.When the cakes were cool I placed the first one on a plate and spread a small layer of frosting on top.I then placed the next cake on top and spread a small layer of frosting on it.I continued doing this until all four cakes were stacked one on top of the other.I then coated the whole four layer cake with a light covering of the cream cheese frosting.known as a crumb layer.This was suggested in the back of the book as it makes it much easier to frost the cake evenly.When I finished the crumb layer I then spread the rest of the frosting all over the cake and smoothed it out with a palette knife.I added a decorative swirl on the top of the cake using a palette knife as suggest in the book.I finished the cake off by topping with pecans.The cake was whisked away the next morning and as I didn't get to taste the cake myself I can't really comment on its taste.However,I did recieve rave reviews for this cake and was told not a crumb of it remained by the end of the day :P I think I will definitely be making this one again soon so I can taste it.
Hummingbird Bakery Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Hummingbird Bakery Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Hummingbird Bakery Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Hummingbird Bakery Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Hummingbird Bakery Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Hummingbird Bakery Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Hummingbird Bakery Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Hummingbird Bakery Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Hummingbird Bakery Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Hummingbird Bakery Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
Hummingbird Bakery Carrot Cake Recipe Carrot Cake Recipe From Scratch Step By Step With Pineapple Jamie Oliver Nigella Easy Moist Martha Stewart In Urdu
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