WELLINGTON BAKEHOUSE

Prep Time : 15 + 20 Minutes | Cook Time : 40 Minutes | Total Time : 2 hours | Difficulty : Easy

Hello my lovelies! I spent Friday hanging out with my two best gals shopping and eating (the two things we are best at). Because I was thinking about it all week, I had to make this cake for you all. This recipe is a very slightly tweaked version of the family recipe that my friend Kerry gave me when we were teenagers. In its original form it is a denser cake, but I was in the mood for something fluffier. I think cardamom works really well here (as it does everywhere), and it works with the vanilla to give this cake a lovely flavour even though I knocked the sugar back a lot. The cake itself is flavourful but not very sweet as it’s designed to be fully frosted and balances perfectly. I have left the difficulty at easy as it is a simple cake to prepare, the difficulty of the decorating is entirely up to you!

Heat the oven to 180C (350F). Line the bases of two 7 inch round pans with baking paper. Leave the sides bare as it helps the cake to climb.

Sift the flours, baking soda, spices and salt together and set aside.

Using the whisk attachment of a standing mixer or a hand-held mixer, whip the eggs and brown sugar until thick and pale.

With the mixer running add the oil a little at a time until it has been incorporated. The mixture should still be thick but now it should have a gloss to it. Add the vinegar and vanilla extract and mix in.

Switch to hand mixing and fold in the dry ingredients until nearly mixed. Add the carrot fold to combine.

Divide the mixture evenly between the two pans.

Bake for 35 to 40 minutes until the cakes spring back when gently pressed in the centre. They will set up and look done around 30 minutes but do need a little more time and you can feel the difference when you gently touch the top of the cakes.

Let the cakes cool in the pans for a few minutes. Run a thin knife around the edge of the pans to release the cakes. Carefully turn out onto a wire rack to cool completely.

While the cakes are cooling make the frosting. Make sure the butter is soft so there won’t be any butter lumps. Mixing on slow speed mix the icing sugar and butter until evenly combined. Add the cream cheese and vanilla and increase the speed to medium high. Beat until fluffy.

When the cakes are cold fill and ice with the frosting. There is just enough for an even layer all over on a two layer cake. Decorate with sprinkles or chopped toasted nuts.

Slice and enjoy! Maybe call an old friend you haven’t seen in a while and invite them to share with you…

Carrot + Cardamom Cake

Prep Time : 15 + 20 mins | Cook Time : 40 mins | Total Time : 2 hours | Difficulty : Easy | Makes : 1 tall 7 inch cake

Moist, soft, spiced cake topped with luscious cream cheese frosting.

Ingredients:

For the cake:

3/4 cup (105 grams) all purpose flour
3/4 cup (115 grams) wholemeal flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 teaspoon salt
3 large eggs
1 cup (230 grams) brown sugar
3/4 cup vegetable oil
2 teaspoons cider vinegar or lemon juice
2 teaspoons vanilla extract
2 cup (250 grams) peeled grated carrot

For the frosting:

4 cups (450 grams) icing sugar lightly scooped
7 tablespoons (100 grams) butter
3/4 cup plus 2 tablespoons (190 grams) cream cheese
1 teaspoon vanilla extract

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients. Conversions are based on America’s Test Kitchen values. Weighing ingredients is always recommended –

Equipment:

Standing or hand-held electric mixer
2 x 7 inch round cake pans, the bottoms lined with baking paper

Directions:

Heat the oven to 180C (350F). Line the bases of two 7 inch round pans with baking paper. Leave the sides bare as it helps the cake to climb.

Sift the flours, baking soda, spices and salt together and set aside.

Using the whisk attachment of a standing mixer or a hand-held mixer, whip the eggs and brown sugar until thick and pale.

Switch to hand mixing and fold in the dry ingredients until nearly mixed. Add the carrot fold to combine.

Divide the mixture evenly between the two pans.

Let the cakes cool in the pans for a few minutes. Run a thin knife around the edge of the pans to release the cakes. Carefully turn out onto a wire rack to cool completely.

When the cakes are cold fill and ice with the frosting. There is just enough for an even layer all over on a two layer cake.

Cook’s Notes:

Don’t omit the vinegar – the acid is required to get the best out of the baking soda
Make sure you wash and peel the carrots, the skins react with the baking soda and you will get green flecks in the cake. It’s totally safe to eat but isn’t so appealing
If you want to use 8 inch pans you will need to alter the baking time – they should be done in 25 to 30 minutes but keep an eye on them from 20 minutes

– This cake will keep well in an airtight container at room temperature for 2 days, to keep longer it should be refrigerated on account of the cream cheese frosting –

© 2016 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.