Scrumptious Sunday

The delicious smell of baking always reminds me of lazy Sunday afternoons at home. My mum is an incredible baker - puddings, cakes, biscuits, tarts - you name it, she can bake it! For as long as I can remember, she has spoilt the family with yummy treats and I loved nothing more than helping her in the kitchen.

When I was 10 years old I entered a baking competition. I made an orange cake with orange icing (original, I know); but more surprisingly, I won! The prize was a bag full of baking goodies and R100 in cash (about £10 in those days) - how cool was I? I was ridiculously pleased with myself and so the baking bug had bitten...

Fast forward a few years and I still get great enjoyment out of baking. Luckily my husband has a sweet tooth and is only too happy to taste-test my efforts!

On Sunday I decided to try the Hummingbird Carrot Cake (with the addition of pineapple) and I think it's possibly one of the tastiest cakes I've eaten!

Cake kisses,

Nicky x

Carrot cake ingredients:

300g soft light brown sugar

3 eggs

300ml sunflower oil

300g plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

1tsp ground cinnamon (plus extra to decorate)

½ tsp ground ginger

½ tsp salt

½ tsp vanilla extract

200g carrots (grated)

100g pineapple chunks (crushed) - the recipe doesn't include this but i

100g chopped walnuts (plus extra whole to decorate)

Cream cheese icing ingredients:

400g icing sugar, sifted

80g unsalted butter (at room temp)

200g cream cheese, cold

Cake method:

1. Preheat the oven to 170ºC (325ºF).
2. Mix the sugar, eggs and oil together with a hand mixer.
3. Gradually add the sifted dry ingredients: flour, baking powder, bicarbonate of soda, cinnamon, ginger, salt and vanilla extract.
4. Stir in the walnuts, pineapple chunks and grated carrots by hand until they are properly mixed.
5. Pour the mixture into three greased and lined tins and smooth with a spoon (make sure you line the tins as the cake tends to stick). Bake in the pre-heated oven (170ºC) for 20-25 minutes, or until golden brown and the sponge bounces back when touched. Leave to cool slightly in the tins before turning onto a wire rack. 

* I only have two tins so washed and re-used one of the tins once the first batch was done.

Cream Cheese icing method:

1. Beat the icing sugar and butter with a hand mixer. Add the cream cheese (in one go) and beat until completely incorporated.
2. Continue beating on medium-high speed for about 5 minutes until light and fluffy. Take care not to over beat as it can become runny quite quickly.

Assembling the cake:

When the cakes are cool, place one on a cake stand and spread about a quarter of the icing over it. Repeat with the other two layers. Spread the remaining icing over the sides. Decorate with chopped walnuts and a light sprinkling of cinnamon.