Sunday, 7 April 2013
More commonly known as "carrot cake", this traditional classic was renamed "rut" cake (ie CarRUT cake) by one of my sister's, Sophie to be precise. It's her favorite, although whenever I make it for the family I am forbidden from putting to walnuts in it as she cannot stand them... I just don't think it's the same without though.
This particular rut cake was made for my Dad's 50th birthday; a beautiful evening, and ended with an even more beautiful cake! I love making cakes for family events and then watching everyone dig in - whilst enjoying a.. *ahem* "small" slice for myself of course.
I am a slave to the Hummingbird Bakery, and once again followed their recipe, which is as follows:
300g soft light brown sugar
300ml sunflower oil
300ml plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 tsp vanilla extract
300g carrots, grated
100g shelled walnuts
600g icing sugar (for the frosting)
100g unsalted butter (for the frosting)
250g cream cheese (for the frosting) [MUST BE FULL FAT]
Preheat the oven to 170 degrees Celcius. Grease and line two large cake tins.
Beat together the sugar eggs and oil until well incorporated. Slowly sift in the flour, bicarbonate of soda, baking powder, cinnamon and ginger. Add the vanilla extract. Continue to beat until well mixed.
Stir in the grated carrots and walnuts by hand until they are evenly dispersed.
Divide the mixture between the cake tins and smooth over with a palette knife. Bake in a preheated oven for 20-25 minutes until golden brown. Leave the cakes to cool slightly in the tin before transferring to a wire cooling rack to cool completely.
Make the icing: Beat the icing sugar and butter together. Add the cream cheese, and beat until well incorporated. Continue beating until the frosting is light and fluffy. Do not overbeat as it will quickly become runny.
When the cake is completely cooled, put on a cake stand and sandwich the two cakes together with some frosting. Top with the remaining frosting, or cover the whole cake if you prefer (there is enough icing to do this.)
Decorate as you choose - I use walnut halves and little icing carrots which can be bought online, although I purchase mine from a local farm shop in Herefordshire called Oakchurch. Hummingbird suggest sprinkling walnut pieces over the top, followed by dusting with cinnamon.