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
They say that, smothered in cream cheese frosting, this sweetly spiced, walnut-studded wonder sponge is one of their customer favourites. The recipe for carrot cake is hugely popular. Scroll down for the recipe.
Carrot Cake Recipe
by The Hummingbird Bakery
Ingredients:
300 g soft light brown sugar
3 eggs
300 ml sunflower oil
300 g plain flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
1 teaspoon ground cinnamon, plus extra to decorate
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon vanilla extract
300 g carrots, grated
100 g shelled walnuts, chopped, plus 75 g extra, chopped and whole, to decorate
1 quantity Cream Cheese Frosting (Read on for details)
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).
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More about Hummingbird Bakery (external link).
*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 From The Hummingbird Bakery
*New! Check this post with The Hummingbird Bakery’s video for Pumpkin and Cream Cheese Roulade
Follow the Hummingbird Bakery on YouTube.
Making shortcrust pastry the vegan way
What size baking tin would be needed for this?
In the video there are 3 x 20cm tins being used.
Hope that helps 🙂
Hi I have a 24×24 cake tin… What will the cooking time be if I had to put all the batter at one go.
Temperature and how many minutes to bake
Sounds like you’re going off piste with your square tin and everything in one go approach, Candice. Part of the calculation includes the height of the tin, so why not use this CakeOmeter tool to work it out?
And please let me know how you get on!
where is the method?!!!
You’ll need to watch the video on this one!
I can’t see how long to bake it for and on what temperature? Can anyone help?
Bake until done?! Lol. Nice one guys. In my experience, 170degrees and around 23mins for inch deep round tins or cupcakes, Zara. If it’s all in one tin, up to 50mins. When you take it out, listen closely- if it’s still bubbling it might need a bit longer.
Thanks Lara. Good to see such a nice, helpful comment. Hope that helps Zara!