Get Baking! Hummingbird Bakery Carrot Cake Recipe
Carrot cake, though its exact origins are debated, carries a rich history. From medieval puddings sweetened with carrots to modern iterations, it represents a culinary evolution. The pairing of root vegetables with sweet spices has become a beloved tradition, transforming humble ingredients into a decadent treat often associated with celebratory gatherings and comforting home-baked goodness.
Equipment
- Two 20cm (8-inch) round cake tins
- Mixing Bowls (various sizes)
- Electric mixer (stand or hand mixer)
- Sifter
- Measuring cups and spoons
- Grater
- Wire Rack
- Offset spatula or knife
- Piping bag and tips (optional, for decorative frosting)
Ingredients
- 300 g 2 1/2 cups plain flour, plus extra for dusting
- 2 teaspoons bicarbonate of soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 400 g 2 cups golden caster sugar
- 4 large eggs lightly beaten
- 300 ml 1 1/4 cups vegetable oil
- 400 g about 3 cups carrots, grated
- 100 g 3/4 cup shelled walnuts, chopped
- 100 g 1/2 cup raisins
- For the frosting:
- 600 g 2 1/2 cups full-fat cream cheese, softened
- 150 g 2/3 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 600 g 5 cups icing sugar, sifted
Instructions
- Step 1: Preheat the oven to 170°C (325°F / Gas Mark 3) and grease and flour two 20cm (8-inch) round cake tins — this prevents sticking and ensures even baking.
- Step 2: Sift together flour, bicarbonate of soda, cinnamon, nutmeg, and ginger in a large bowl — this ensures even distribution of spices and removes lumps.
- Step 3: In a separate bowl, whisk together sugar, eggs, and oil — this creates a smooth, emulsified base for the batter.
- Step 4: Gradually mix the wet ingredients into the dry ingredients — stir until just combined to avoid overmixing, which can cause a tough texture.
- Step 5: Fold in grated carrots, chopped walnuts, and raisins — mix until evenly distributed throughout the batter.
- Step 6: Divide the batter evenly between the tins and bake for 30–35 minutes, or until a skewer inserted in the center comes out clean.
- Step 7: Let the cakes cool in the tins for 10 minutes, then transfer to a wire rack to cool completely.
- Step 8: Make the frosting by beating together cream cheese, butter, and vanilla extract until smooth. Gradually add icing sugar and beat until light and fluffy, with no lumps.
- Step 9: Once cakes are fully cooled, spread a layer of frosting on one cake, place the second layer on top, then frost the top and sides. Garnish with extra walnuts if desired.
Notes
Variations
The "hummingbird bakery carrot cake recipe" offers numerous avenues for adaptation and enhancement, catering to diverse preferences and dietary needs.
- Ingredient Swaps: For a richer flavor, substitute pecans for walnuts. To add tropical notes, incorporate crushed pineapple or shredded coconut into the batter. Dates can replace raisins for a sweeter, chewier texture.
- Regional Twists: Some variations incorporate spices common in specific regions. For example, adding cardamom for a Middle Eastern-inspired flavor or using maple syrup as a sweetener for a North American twist.
- Dietary Adjustments:
- Gluten-Free: Substitute the all-purpose flour with a gluten-free blend, ensuring it contains xanthan gum for binding.
- Dairy-Free: Replace the cream cheese and butter in the frosting with plant-based alternatives. Coconut cream can be whipped to achieve a similar texture. Ensure to also use dairy free milk and oil, and check every ingredients.
- Lower Sugar: Reduce the sugar content in both the cake and frosting. Consider using natural sweeteners like honey or maple syrup in moderation, noting that this may affect the cake's texture.
Serving Suggestions
The "hummingbird bakery carrot cake recipe" is versatile, suitable for various occasions. It serves as an impressive centerpiece for birthdays, anniversaries, and holiday gatherings. Slices pair perfectly with a scoop of vanilla ice cream, a dollop of whipped cream, or a sprinkle of powdered sugar. This cake also complements afternoon tea or coffee, providing a delightful sweet treat. For a more elegant presentation, consider individual servings of carrot cake cupcakes adorned with cream cheese frosting and candied walnuts.Storage Tips
Proper storage is essential to preserve the freshness and flavor of the "hummingbird bakery carrot cake recipe".- Refrigeration: The frosted cake should be stored in the refrigerator due to the cream cheese frosting. Cover it loosely with plastic wrap or place it in an airtight container to prevent it from drying out.
- Shelf Life: When stored properly, the carrot cake can last for up to 5-7 days in the refrigerator.
- Freezing: For longer storage, the unfrosted cake layers can be frozen. Wrap them tightly in plastic wrap, then in aluminum foil, and freeze for up to 2-3 months. Thaw completely in the refrigerator before frosting. The frosted cake does not freeze well, as the frosting may change texture.
Frequently Asked Questions
- Question 1: Can the walnuts be omitted?While the walnuts contribute to the cake's flavor and texture, they can be omitted if preferred. However, be aware that the overall texture will be less complex.
- Question 2: Can the cake be made a day in advance?Yes, the cake layers can be baked a day in advance. Wrap them tightly and store them at room temperature. Frost just before serving for best results.
- Question 3: Why is my cream cheese frosting too soft?The cream cheese or butter may have been too warm. Ensure that both ingredients are softened but still cool. If the frosting is too soft, refrigerate it for 30 minutes before whipping again.
- Question 4: Can I use pre-shredded carrots?It is generally recommended to use freshly grated carrots for optimal moisture and flavor. Pre-shredded carrots tend to be drier and may affect the cake's texture.