Today is a guest post from Chloe over at Two Little Owls, which she co-writes with Annie. If you haven’t had a chance to check out their blog yet, here is a little bit more information:
We are Chloe and Annie from twolittleowlsblog, our little corner of the World Wide Web for all things beautiful. We are two 20 something’s from England and love to blog about anything that makes us happy, from beauty to baking and fashion to homeware. There’s generally some cats and dogs thrown in there too, our pets love to crash our photos, and we’ve recently started blogging about our pregnancy and wedding planning experiences – there have been some exciting changes for going on in our lives and we love sharing them with our readers and getting to know our little community, come and join us!
Chloe has written a recipe for a delicious sounding carrot cake – give it a whirl!
Mary Berry’s Super Easy Carrot Cake By Chloe
Hi guys, Chloe here from “twolittleowlsblog”, I love a good carrot cake but have struggled to find a recipe that actually turns out nicely and isn’t too soggy etc. I decided that now I am on maternity leave I was going to make the most of it and try some new recipes out – which included this one from Mary Berry! I am really pleased with how it turned out and it was super easy to do so thought I would share it with you guys.
Ingredients for the cake: 225g self raising flour, 2 level tsps of baking powder, 150g light muscovado sugar, 50g chopped walnuts, 100g grated carrots, 2 ripe bananas (mashed), 2 large eggs and 150ml sunflower oil
Ingredients for the topping: 175g full fat soft cheese, 50g softened butter, 100g icing sugar and a few drops of vanilla extract.
Instructions:
1. preheat your oven to 180 degrees and grease a 20cm deep, round cake tin. I would recommend baking parchment at the bottom as it makes it so much easier to get out of the tin!
2. Measure out all the cake ingredients into a large mixing bowl and beat well until thoroughly blended. Tip into the baking tin and level the surface.
3. Bake in the centre of the oven for 50-60 minutes or until the cake is well risen and shrinking away from the sides of the tin. I checked mine after about 25 minutes and put some tin foil loosely over the top so the top of the cake didn’t burn as it was already very brown!
4. Leave to cool a few minutes and then remove from the tin and transfer to a wire rack to cool completely.
5. Measure out all the icing ingredients and blend in a food processor until smooth. Spread the topping over the cake and then top with walnuts if you are feeling fancy! I would also recommend storing this in the fridge else the icing goes a bit too wet!
You will have to let us know if you have a go at making this! I love that its only one layer too, as sometimes when there is cream cheese frosting in the middle it’s a bit sickly for me – you can almost pretend it’s healthy!
Show Chloe some love:
I love carrot cake! I will be trying this 🙂 Thanks for linking on #foodpornthursdays
Sounds fab doesn't it! You're welcome and thanks for hosting 🙂