Carrot cake recipe

An email from my gastroenterology consultant’s wife back in Aug 2011:

‘Thank you so much for your carrot cake recipe. We really enjoyed your cakes – not good for the waist line though! Your carrot cake is the best I have ever tasted and I have been trying to find one for decades. Thanks so much for sharing it with me. I shall make one for my birthday in september.

Best wishes for your new job.


‘find one in decades’ puts me on cloud 9.

A compliment from my consultant wife! My consultant is a renown gastroenterologist in my previous hospital, aka as the ‘descendant’ of Dr Gregory House from ‘House’ the TV series. He is like the God of medicine and can be awfully scary because he is a man of few words! Words of wisdom when he speaks.

Totally unexpected of my carrot cake!

Hehe.. I do get feedback from my registrars/consultants even in Glasgow that even after I leave the department, could I possibly get in contact with them if I am selling tarts/ cakes because they would travel to West End to buy them! Maybe I should open a cake shop someday….maybe….

I have to say that the first time I ate this carrot cake of mine, it completely blew me away! A recipe to keep! Moist, lovely texture, not too crazy sweet…. just indescribable.

Thanks Hummingbird for making me a star at work!

Carrot cake recipe by Hummingbird cake recipe book:


300g soft light brown sugar

3 eggs

300ml sunflower oil

300g plain flour

1 teaspoon bicarbonate of soda

1 teaspoon baking powder

1 teaspoon ground cinnamon, plus extra to decorate

1/2 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon vanilla extract

300g carrots, grated

100g shelled walnuts, chopped, plus extra, chopped and whole, to decorate

2 quantities cream cheese frosting.

3 20cm cake tins, base-lined with greaseproof paper

Preheat the oven to 170 celcius (325 F) Gas 3

Put the sugar, eggs and oil in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) and beat until all the ingredients are well incorporated (don’t worry if the mixture looks slightly split).

Slowly add the flour, bicarbonate of soda, baking powder, cinnamon, ginger, salt and vanilla extract and continue to beat until well mixed.

Stir in the grated carrots and walnuts by hand until they are all evenly dispersed.

Pour the mixture into the prepared cake tins and smooth over with a palette knife.

Bake in the preheated oven for 20-25 minutes, or until golden brown and the sponge bounces back when touched. Leave the cakes to cool slightly in the tins before turning out onto a wire cooling rack to cool completely.

When the cakes are cold, put one on a cake stand and spread about one-quarter of the Cream Cheese Frosting over it with a palette knife. Place a second cake on top and spread another quarter of the frosting over it. Top it with the last cake and spread the remaining frosting over the top and sides. Finish with walnuts and a light sprinkling of cinnamon.

Recipe for cream cheese frosting (one quantity)

300g icing sugar, sifted

50g unsalted butter, at room temperature

125g cream cheese, cold

Beat the icing sugar and butter together in a freestanding electric mixer with a paddle attachment (or use a handheld electric whisk) on medium-slow speed until the mixture comes together and is well mixed. Add the cream cheese in one go and beat until it is completely incorporated. Turn the mixer up to medium-high speed. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.

(The carrot cake calls for 2 quantities of cream cheese frosting. I normally use 500g icing sugar instead of 600g)



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