I’m a bit of a fan of logical, sequential things.
Gimme a list any day, and nothing is more satisfying then ticking things off.
Gimme a rhyme with a reason and I’ll be a happy lassie.
Gimme an organised step-by-step telling me what to do and I’ll be back in a jiffy job done.
I may be a bit messy around the edges AKA just look at my floordrobe, but when it comes to the nitty gritty, I like the sweet sweet systematics that just make sense. Amma righttt or amma right?
Hence my (obvious) obsession with baking.
I like that I can safely guarantee if I beat 100g of butter and 100g of sugar, it will cream and my chances of a light fluffy cake are that much more in reach. Or if I add eggs to my cake mixture it will give it good structure.
Me likely the reliability. Me likely a lot.
But then once you’ve got the basic idea you can go wild with creativity and let loose! WIN WIN
But while we’re on the subject of logical(ness?) I thought I’d dabble with you in the art of savoury vs sweet.
It always used to leave me scratching my mini brain when I’d see watermelon in a savoury salad, or balsamic in a strawberry cake. My little logical head just couldn’t fathom the ‘obvious insanity’ my eyes were seeing!
“Are these peeps INSANE?!” my little brain would scream, “I DUN GET IT! WHY YO MIXING UP EVERYTHING UP?! I THOUGHT I LIVED IN A NORMAL WORLD” …. or it said something like that… I may be exaggerating… just for fun.
Anyways, it looks like the joke is on this kid right here…
Turns out, rosemary and olive oil is fricken killer in a cake (not to self… research and blog recipe) and mango is just about the best thing in a lime chilli salsa… ever.
I give you permission to scoff and laugh at past me. It’s okay… I am too right now…
So you can imagine my eversion to carrot cake when I was little… once again, my little brain was like “HELL NO TO THAT! WHY ON THIS GOOD GREEN EARTH IS A VEGETABLE IN A CAKE?!”
Well, who would’ve though that carrot cake would then proceed to become one of my favourite go-to cakes…. not me.
It’s just so simple and dare I say… moist… and packed full of spices and zesty-ness and sweet, but not too sweet (so you can eat more- oh yeahhhh) and everything little me probably would’ve demolished but was too filled with prejudice ‘ick – veggies in cake’ nonsense.
I don’t know what to tell ya, but that I can certainly see why carrot cake stands the test of time, and is so popular.
My logical brain now thinks this makes perfect sense.
I can successfully say, I’ve crossed the food threshold from juvenile eater to sweet n savoury and savoury n sweet food eating kid. Good choice Bec.
So I thought my favourite carrot cake recipe need a little theatre for itself, as a little way for me to say “sorry carrot cake for judging you too early… can you forgive me? I’ll give you some honey buttercream as an extra sorry… please forgive me.. then let me eat ya”.
I think it worked….. I think.. cause the cake didn’t last long.
You’ll be pleased to know the cake and I are on good terms now… and we bake weekly together.
CARROT CAKE WITH HONEY BUTTERCREAM
recipe adapted from: Bill’s Basic’s – Carrot Cake
300g plain flour
4 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
300g grated carrot
375g fine demerara sugar
4 large eggs
375ml light oil (e.g. sunflower oil)
60g shredded coconut
zest of 1 large orange
230g unsalted butter, room temperature
4 cups icing sugar
1/2 cup honey, heated slightly to become runny
1 tsp cinnamon
To Decorate (optional):
1 carrot, shredded
cinnamon sugar (2 tbsp sugar, 1/2 tsp cinnamon)
3 tbsp coconut
1/4 cup walnuts
1. Preheat the oven to 170C and grease and line three 20cm circle cake tins with butter. Sift together the flour, baking powder, and cinnamon in a large bowl. Stir through the grated carrot.
2. In a medium size bowl, whisk together the eggs and sugar until well combined. Then slowly whisk the oil into to the eggs and sugar so emulsifies, because if you add the oil to quickly the mixture will split, and the oil will just sit on top.
3. Make a well in centre of your carrot and flour bowl and pour in the egg sugar oil mixture, stirring until everything just comes together. Then fold in the sultanas, coconut and orange zest.
4. Pour into the 3 cake tins, splitting the mixture as evenly as you can so it cooks consistently and bake for 25-35 minutes or until skewer inserted into the middle of the cakes comes out clean. Let the cakes sit in the tin for 5 minutes, then turn out onto wire wracks to cool completely.
5. While the cakes are cooling, make the buttercream by beating the butter, sugar, honey and cinnamon until the mixture is light and fluffy.
6. To assemble the cake, secure one of the cakes on a board using a bit of buttercream and place on a cake turntable (if you have one) securing on with a touch of buttercream too. Place an even thick layer of icing on top of the first cake, smooth and repeat with the remaining cakes.
Apply a thin coat of icing around the cake to ‘seal in the crumbs’ and place in the fridge for at least 30 mins to firm up. At a final coat of the frosting, smoothing the sides and the top with a spatula.
If you would like, decorate with carrot, cinnamon sugar, coconut and walnuts.
Thanks for stopping by!