Oh how we love the wonderful people who bake cakes and then upload pictures for us all to drool over – we salute you all.
* Please note, this competition has now closed. To find out about our current competitions, and to enter, click here >
Fancy a look? Then simply search #cakewonder or #cakeblunder in Twitter and the efforts of those who’ve accepted the challenge will be displayed for your judgement. And, if you’ve not yet participated, maybe this week’s cake will be the one to tempt you – carrot cake!
If you’ve never had carrot cake, you are seriously missing out. It is super delicious and, no, it does not taste of carrots. It’s a moist orange and cinnamon sponge, studded with juicy raisins and topped with a smooth and creamy topping.
And, as it’ll soon be Father’s day – it’ the 21st June, in case you didn’t know – we’d love to see some Dad-themed decoration going on. We’re thinking beer glasses, footballs, cars – you know all the usual things Dad’s like.
So what do you need? Well, the ingredients are pretty straightforward, you’ll probably have most of them in your cupboard already. You’ll need:
175g self-raising flour
175g light muscovado sugar
185ml vegetable oil
140g grated carrots
100g raisins (soaked overnight in orange juice if you want to be really professional)
3 large eggs, lightly beaten
1 tsp bicarbonate of soda
1 tsp ground cinnamon
Zest of one large orange
Half a teaspoon off ground nutmeg (freshly grated is best, but not essential)
First you need to get your oven on to warm up. It needs to be at 180 degrees. Now prepare your tins. You’ll need an 18cm square cake tin, that you’ve greased and lined with baking paper.
Now get a large mixing bowl and put the sugar in it, add the oils and eggs and mix it all with a wooden spoon until it’s combined.
Now add the carrots, raisins and orange rind and stir again.
Pop the flour, bi-carb and spices into a sieve and start sifting into the bowl, mixing as you go. But don’t overdo it, you only need to mix them until they’re combined together. It’ll look too runny, but it’s fine – that’s how it’s supposed to look.
Now transfer it into your tins and get it in the oven. It’ll need to be in for 45mins, so that gives you plenty of time to make the topping and have a cup of tea as well we’d think.
For the delicious cream cheese topping:
200g cream cheese
150g caster sugar
100g softened butter
Get another bowl, or the same one, if you’ve already washed everything up! Put the cream cheese, sugar and butter in it and mix until well combined – that’s it!
Once the 45mins is up, check the top of the cake to see if it’s springy and firm, if it is, it’s ready to take out of the oven and onto a wire rack to cool.
Leave it to cool. No really, you can’t be impatient and try to put the cream cheese on before it’s cool, because if you do, it’ll just melt.
And, finally, decorate as you feel appropriate.
Once your creation is ready, take a pic and upload it to either our Facebook or Twitter page, with the hashtag #cakewonder or #cakeblunder, and we’ll announce the winners next week. Good and bad efforts are all welcome – we don’t mind.
We’ll be announcing a new cake next Monday, so keep your eyes peeled!
In the meantime, have a look at our cake off competition here.
Click here to view the Ts&Cs.
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