Tutorial Preview
Carrot
with Sheila Jones
Skill level:
Easy
HD Lessons:
1
05:16
1. Main Lesson
Follow the method below in conjunction with the video:
Method
- Ensure all the ingredients are at room temperature.
- Line the side and base of the cake tins with baking parchment or greaseproof paper.
- Preheat oven to 160C. (An oven thermometer will confirm this)
- Place the sugar in a mixing bowl, pour in the vegetable oil and beat together till thoroughly mixed in.
- Break eggs into a measuring jug and lightly beat together with a fork.
- Pour eggs slowly into mixture and beat well.
- Sift the flour into a bowl and add the bicarbonate of soda and mixed spice or cinnamon.
- Using a spatula, gently fold in half the bowl of flour mixture and half the carrots till just combined and no more.
- Add remaining flour and carrots and gently fold in till just mixed in.
- Fold in the pecan nuts.
- Divide mixture equally between the two cake tins and smooth out till level with a cranked handle spatula.
- Place both cake tins in the oven, one on each shelf.
- Bake for approximately 40 – 50 minutes depending on your oven. Do not open the oven before this time.
- To check if baked properly, push a thin skewer or cocktail stick into the centre of each cake. If the skewer is clean when removed, the cake is baked.
- Leave the cakes in their tins to cool down for approximately 30 minutes.
- Remove the cakes from the tins and place on a wire cooling tray till cold.
- Wrap in cling film and place in the fridge for up to 24 hours till ready to use.
- Layer with a filling of your choice. We like lemon buttercream or a naughty cream cheese filling!
This week special guest baking tutor Mrs Jones – Passion in the Baking teaches how to make a gorgeous Carrot cake that tastes delicious!
Mrs Jones mentions that the quantities make two 8? round cakes, but they are shallow cakes. Need to bake a different size? Use our Cake Recipe Re-Calculator, find the Banana recipe then select your new bake size.