The Cake Page

OK, it's taken me a while, but here it is, by popular demand!

Carrot Cake

The classic, and Stevo's favourite! By far the best carrot cake recipe we've found, plus creamy lemon frosting. Awesome! Try it with orange frosting as well, as in the photo.

Ingredients:

250 ml vegetable oil (corn oil or sunflower oil work well)
250g brown sugar
3 eggs
3 cups grated carrot
120g chopped walnuts
375g self-raising flour
1/2 tsp bicarbonate of soda
2 tsp mixed spice

30g butter
80g cream cheese
1 tsp finely grated lemon rind
240g icing sugar mixed with 25g cornflour

Method:

1. Beat oil, sugar & eggs in until thick & creamy
2. Stir in carrot and nuts then sifted flour, bicarb & spice. Pour into greased cake tin (line base with greaseproof paper).
3. Bake at 180°C for 1hr. Stand for 1hr then turn out of tin and leave to cool.
4. Beat butter, cream cheese, lemon rind until light and fluffy. Gradually add in icing sugar (keep adding until reasonably stiff!). Spread frosting on top of cake.

 

Chocolate Brownies

Thick, squidgy chocolate brownies, with both dark & white chocolate for extra decadence.

Ingredients:

375g unsalted butter
375g dark chocolate
6 eggs
350g caster sugar
1 tbsp vanilla extract
225g plain flour
1 tsp salt
250g white chocolate (buttons or chopped into small pieces)
Icing sugar to dust

Method:

1. Melt the butter and dark chocolate in large pain over a low heat.
2. In a separate bowl, beat together the eggs, caster sugar & vanilla extract.
3. Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate pieces. Beat some more, then pour into a lined baking tin (33 x 23 x 5.5cm).
4. Bake for 25 mins at 180°C. Timing is everything! They're ready to come out when there's a dried, paler crust on top but the middle is still squidgy. Leave to cool - they continue cooking as they cool.
5. Dust with icing sugar.

The White Room's legendary carrot cake