Carrot and Apple Cake with a Maple Cream Cheese Frosting.

You can’t beat a good carrot cake can you? Well maybe there are lots of other favourite cakes out there but I can’t resist carrot cake.  I’ve baked lots of them over the years and tried different recipes.

I’ve been enjoying testing out a few recipes from Lorraine Pascale’s new book “Bake” recently.  Our neighbouring village had it’s Spring Festival a couple of weekends ago and I always like to donate a cake or few to the cafe that the PTA run in the primary school hall.  As my son went to that school a few years back I always like to support it as he had such a happy time there.

Carrot Cakes always seem to be popular with lots of people and this one from Lorraine Pascale was no exception. This version contains not only grated carrots but also some grated apple.  This works extremely well with carrot and adds some natural sweetness. To add maple syrup to the cream cheese frosting was also a delicious touch which worked really well.

On the Saturday morning, the day before the Spring Festival I got up really early.  It had been a crazy busy week working full time teaching a Reception class in a local school and I was due to be there another week afterwards.   The night before I had gone off to bed at 9.30pm absolutely exhausted and laid there thinking would I have time to get everything done over the weekend? Thank heavens it was a Bank Holiday that weekend. I was up at 6am and was already baking.  I had to be at my beauty therapist friend’s house for my appointment at 10am and I had to have a headstart.  I find if I get up early without distractions then I get loads done.

I was so grateful to the grating attachment on my new food processor to help me out with grating the carrots and the apple.  I don’t mind grating by hand but I was in a rush and getting a machine to do the hard work really helped to cut the time down.  The carrots and apple came out a little bit chunkier than I would have liked but it did add to the texture of the cake.  In other carrot cakes I’ve added walnuts or pecan nuts but this one doesn’t contain nuts at all. It doesn’t have any dried fruit in either, like raisins or sultanas.

The recipe itself is simple to put together as all the ingredients are weighed out and put into one bowl.  This includes using vegetable oil as the fat instead of butter as is traditionally seen in a carrot cake or a muffin mixture.  Along with this was some light brown soft sugar, eggs, the apple and carrot, some self raising flour, baking powder, bicarbonate of soda, mixed spice, cinnamon and some vanilla extract.

When all the batter had been mixed together it was divided between two greased and lined circular loose bottomed sandwich tins. The cakes were then baked in my oven for about 30-35 minutes at around 160oC in my fan oven. While they were baking I went upstairs, sorted out some washing, put some washing away and tried to get my son’s uniform ironed for work. All while I kept an eye and an ear out for the oven timer.

Half an hour or so later the cakes were ready and out of the oven.  I left them to cool in their tins on the work top on top of a wire rack and headed down to see my friend to get my nails done.

In the afternoon I got round to decorating the carrot cake.  The frosting was a traditional cream cheese one but with the addition of maple syrup. Maple syrup goes beautifully with carrot cake and I was happy I had just enough in the cupboard from pancake day.  I’m not the neatest cake decorator and to be honest I found it really tricky to keep my frosting neat. My mum was standing next to me watching me ice it and she got her fork out and fluffed up the icing.  This wasn’t the original way I wanted to decorate the cake with neat, smooth edges but the more I tried to smooth the icing the more it wanted to fall off!  To finish off I used a dozen sugar carrots bought from a pack found in the supermarket a few weeks back.

The following morning I dropped all three cakes baked down at the school.  They were gratefully received and to help the servers in the cafe I pre-cut the cakes for them.  When my mum and I went back down to the festival a couple of hours later I noticed that the carrot cake had completely gone. It had sold out.  That made me so happy.

Happy Baking!

Love Sam xx

Maple Syrup Cake

Maple Syrup Cake- the recipe comes from The Clandestine Cake Club book A Year Of Cake to commemorate Canada Day!

It’s been a long time since I’ve done a blog post update. I shouldn’t have any excuses as it’s the summer holidays and I’ve got much more time than I usually have.  But summer holidays also means a chance to catch up on a long list of jobs I don’t get done and the blogging goes by the wayside.  There have been so many blog posts in draft on the system for a few weeks now.  Today, as I write I thought enough is enough and I need to get back into it.

A couple of weeks ago I joined in with the Clandestine Cake Club’s A Year Of Cake Monthly Bakealong for July. For the monthly bakealong you have to choose one of the recipes featured in A Year Of Cake for that relevant month and bake it. You share photos and experiences with others and Lynn Hill, the founder of the Clandestine Cake Club does a write-up and posts it on the website.  The July chapter has eight different cakes to choose from.  I chose to adapt the first recipe in the chapter, Shelley Titmus’ Bacon and Maple Syrup Cake in honour of Canada Day.

Coincidentally I was in Canada on holiday in July, visiting my brother and his family.  I missed being there for Canada Day on 1st July, although my mum got to enjoy the celebrations! I would have loved to have taken a cake over to my family but it would have got a bit damaged on the plane!

Shelley’s Maple Syrup Cake is actually made with bacon as well.  I’ve never tried bacon in a cake before though I’ve had it with pancakes and maple syrup.  I would have needed about 18 pieces of streaky, dry cured bacon to add to the recipe.  The bacon is grilled until crispy.  Some is added into the cake batter, the rest used as a topping and filling for the cake. I didn’t have any bacon in but I had some other ingredients I wanted to use in the cake.  I had brought back some genuine Maple Syrup back with me from Edmonton, as well as some maple flavoured peanuts.  I thought the peanuts would be a fantastic alternative to the bacon in the cake.

I didn’t actually start to bake the cake until the very last day in July.  It ended up being a Sunday lunch dessert/ pudding.  It was a fantastic reminder of a very special holiday.  The cake itself is baked in three layers in 3 separate 20cm or 8″ diameter sandwich tins.  I creamed sugar and butter together with an electric whisk, then added  5 beaten eggs one at a time.  These were mixed in slowly with some flour and a little milk, along with 3 tbsp of the pure Canadian Maple Syrup.  I didn’t add any maple peanuts to the actual cake as I wasn’t sure how they’d react to baking. Instead I kept them for the filling and topping.

While the cakes were baking, I made up the cake filling and topping.  This was a simple buttercream icing but maple syrup was added to the icing to flavour it as well.  It tasted gorgeous but very sweet so a little piece would be all you would need.

The finished Maple Syrup Cake.
Instead of baking my cake with crispy, streaky bacon I used some maple syrup peanuts bought on my holiday in Canada.
Who’s been eating my cake?
It was too tempting to scoff a piece of this luscious cake with a coffee .

The three layers baked for about 20-25 minutes and once cooked came out of the oven and cooled down on a wire rack.  I went off to start a couple of other jobs so I wouldn’t be tempted to eat the spare peanuts or to decorate the cake before it was cool enough.  There was enough icing and enough peanuts to decorate the cake with.  To finish off, I drizzled some more maple syrup on the top of the cake.

We ended up having our Sunday dinner later than planned, so guess who ended up troughing a piece before? Yes, you guessed right! It was absolutely delicious and the cake didn’t last long. I’ll definitely be baking this one again.

Happy Baking!

Love Sam xx

 

Sugar Free Carrot Cake

 

     

Hi there and long time no see! I haven’t disappeared off the face of the earth, I’ve just got a bit behind with my blog posts again.  Day to day life has been very busy.  I have been baking a few things here and there and have been experimenting with a couple of new ingredients.

I am really struggling with eating too many sugary things at the moment. I don’t add sugar to tea, coffee or cereal but I do have a sweet tooth.  I love my cakes and biscuits and when I’m tired and stressed I grab at things like a bar of chocolate on the way home from work from the garage.  I’m seriously thinking of going sugar free but am worried about how I’ll cope with going to Clandestine Cake Club as it is a big part of my life.

A few weeks ago York Clandestine Cake Club had their first meeting of the year and the theme for the event was Healthier Cakes. I signed up to go and chose to bake a Sugar Free Carrot Cake as featured in the latest Great British Bake Off recipe book The Great British Bake Off Celebrations. This recipe according to the introduction is a “gorgeous spicy, nutty carrot cake, the sponge is sweetened with agave syrup rather than sugar,” 

I had seen agave syrup on the shelf in supermarkets but was intrigued to see how it worked in a recipe. Was it as sweet as sugar? Would it give the cake a funny taste? Would it last as long as a cake with sugar in it? These were all questions I was keen to answer.  I knew that my family love carrot cake and it’s also a popular cake flavour whenever I’ve been to cake club.  Though it was low in refined sugar, it did not do well in the low fat or gluten free stakes.  I found a bottle of agave syrup  in Sainsburys which was at over £4 for 250ml a bit more expensive than sugar. 

Cake club was on a Wednesday and I didn’t have work that day. It was my catch up day at home and once I’d dropped my daughter off at the bus stop three miles away so she could catch her college bus I came home and set to with the cake. 

I was in a happy mood and put on Radio 2 in the kitchen while I was baking. I had music playing and even though it was dark and miserable outside I was ensconced in my warm kitchen relaxing with some baking therapy. 

Firstly I grated some carrots which I find really tedious and usually end up with big chunks falling into the bowl. Once that was over and done with I could get on with the rest of the cake. 

The cake was made in a similar way to a regular carrot cake by using sunflower oil and eggs. I measured these into a jug and added the agave syrup to it. This was beaten with a whisk until it was blended together. In another bowl all the dry ingredients were weighed out and combined- an aromatic blend of cinnamon and mixed spice in with sifted self raising flour and baking powder. Finally, in a third bowl I grated some orange zest and mixed it in with sultanas and some chopped walnuts, along with the grated carrot. All was carefully combined and ready to be put into the prepared tins.

This carrot cake was designed to be baked in two 20cm (8″) diameter sandwich tins. I always grease my tins with Wilton Cake Release and use Lakeland Baking Parchment Circles. They make wrestling getting the cake out of the tin much easier at the end. Once I’d done the greasing I could get the cake in the oven. The cake baked at 160oC in my fan oven and took about 35 minutes approx.

Once it had finished baking and was cooling down I went out for a walk with my dog. It had stopped raining for a bit and I was keen for some fresh air. We were out for about an hour which gave it time to cool down ready to be iced.

The icing was a cream cheese concoction or rather it was meant to be. When I’d been out shopping for cake ingredients there was a massive gap on the shelf where the cream cheese was. I had to use Mascarpone instead which is very naughty but nice in cakes and desserts! It was also much more expensive. Being a “sugar free” cake the cake didn’t use icing sugar but used maple syrup instead to sweeten it instead. I thought maple syrup was a form of sugar! To the mascarpone, along with the maple syrup I used some butter to cream the icing together. This was used in the cake filling and on top of the cake. Tonight off I added some chopped walnuts.

I never got to Cake Club that night in the end. I had to pick my daughter up and get the dinner on. The cake became a pudding for us. My husband, who doesn’t really have a sweet tooth but loves carrot cake enjoyed this version. He doesn’t like to eat puddings at night as he gets indigestion. I sometimes feel like my blood sugar level drops and I get a headache. But after a small piece of cake I felt OK. Definitely worth attempting some more recipes using the agave syrup, then.  

   Happy Baking!

Love Sam xx