Carrot Cake Recipes Category Archives - Cake and Baking Recipes

Who doesn't love a slice of carrot cake? We found this speedy demonstration of how to make and decorate a carrot cake from the Hummingbird Bakery. You can of course decorate it how you like, and while it's available at the their bakeries, why not give this one whirl at home? Watch The Video https://www.youtube.com/watch?vueX48ZTFVyk They say that, smothered in cream cheese frosting, this sweetly spiced, walnut-studded wonder sponge is one of their customer favourites. See the recipe. *New! Check this post with The Hummingbird Bakery's video for Pumpkin and Cream Cheese Roulade The Origins Of Carrot Cake Recipes for carrot cake date back to the 1500s with carrot puddings eaten by Europeans in the Middle Ages. They contained ingredients including cream, eggs, raisins, sweetener (dates and sugar), spices (clove and mace), scraped carrot, and breadcrumbs (in place of flour). It became popular in European cookbooks of the 1800s and the popularity in the UK came about because of rationing during the World War II. (Source: Wikipedia Carrot Cake) About Hummingbird Bakery The Hummingbird Bakery is an American-style bakery founded in 2004 to bring the authentic taste of American home baking to London. The company opened its first branch on Portobello Road in Notting Hill in 2004 and has since launched a further five branches across London in South Kensington, Soho, Spitalfields, Islington and Richmond. It also has a franchise presence in the Middle East with two branches already operating in Dubai. More about Hummingbird Bakery (external link). Carrot Cake Recipeby The Hummingbird Bakery Ingredients: 300 g soft light brown sugar3 eggs300 ml sunflower oil300 g plain flour1 teaspoon bicarbonate of soda1 teaspoon baking powder1 teaspoon ground cinnamon, plus extra to decorate½ teaspoon ground ginger½ teaspoon salt¼ teaspoon vanilla extract300 g carrots, grated100 g shelled walnuts, chopped, plus 75 g extra, chopped and whole, to decorate1 quantity Cream Cheese Frosting Cream Cheese Frosting For the method and cream cheese frosting we used the version from Good To Know: 300g icing sugar, sifted50g unsalted butter, at room temperature125g cream cheese, cold Heat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 mins. Spoon or pipe the cream cheese frosting on top of a cold cake(s). The Hummingbird Bakery Cook Book Buy from hive.co.uk More From The Hummingbird Bakery *New! Check this post with The Hummingbird Bakery's video for Pumpkin and Cream Cheese Roulade https://www.youtube.com/watch?vueX48ZTFVyk Follow the Hummingbird Bakery on YouTube.

Hummingbird Bakery Carrot Cake

Carrot Cake Recipe Demonstration with cream cheese frosting