The holy grail of cake

I’m sure we all have a go-to recipe: the one we turn to when we don’t know what else to make, and yet which somehow seems perfect in every situation. Whether I want to console a friend, cheer my colleagues on a Monday morning, pack something perfect for a picnic or take a small offering when visiting someone’s house, apologise to the Clever Boyfriend for being too busy during the week or when I’m just craving something luscious and sweet (but not cloyingly so), this moist, heavenly carrot cake is always the first thing I turn to.

While I’m extremely partial to a fancy French tart, clafoutis, or tray of rosebud madelines, there’s something about a cake that is both endlessly satisfying and yet simpler and healthier than most others. No matter when I make this or for whom (grown men, fussy fashionistas and children alike), it never elicits less than a satisfied moan – surely the greatest compliment after baking something yourself. I used to make this with my mother as a child, and we would basically just throw things in a bowl. So pay attention to the measurements of the dry ingredients, but feel free to take the rest as a guide (if in doubt, err on the side of too much carrot/orange/moistness). I promise you’ll love it!

THE PERFECT CARROT CAKE:

This makes 12 perfect cupcakes. If it is a cake you desire (as I did this time), simply double the volume of the ingredients listed below and bake at 150 degrees rather than 180, for approximately an hour rather than the 25 minutes I prescribe for the cupcakes (or until lightly golden, springy and when a skewer, inserted into the middle, comes out clean).

Ingredients:

I cup granulated brown sugar

1/3 cup vegetable oil

3 tbs orange juice and the zest of 1 orange

1 tsp pure vanilla extract

2 large eggs (preferably organic)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp mixed spice (or your own combination of nutmeg, ginger, cloves, etc.)

1/2 tsp cinnamon

1/2 tsp salt

3/4 cup + 2 tbs plain flour

1 1/2 – 2 cups grated carrots (depending on how moist you like your cake – I prefer more)

1/2 cup chopped walnuts

1/4 cup shredded coconut, plus more for garnish

Approx. 250g low fat cream cheese

1/2 cup icing sugar

Method:

Preheat oven to 180 degrees (350 F). Line a standard muffin tin with paper liners (or if making a cake, line a round or loaf tin with parchment paper).

In a bowl, combine sugar, oil, orange juice and zest, 1/2 tsp vanilla extract and eggs. Stir in baking powder, baking soda, spices and salt. Sift in flour and mix well. Stir in carrots, walnuts and coconut.

Divide batter evenly among the muffin liners (or fill a cake tin evenly). Bake for approximately 25 minutes (if making cupcakes), or until the tops are light and springy and a skewer inserted into their centres comes out clean.

Meanwhile, in a separate bowl combine cream cheese, icing sugar and 1/2 tsp vanilla essence and beat until smooth and fluffy. I also like to add a good dose or orange or lemon zest, and a dash of their juice (this makes for a nice, tart cheescake-flavoured icing). Allow cakes to cool completely before icing. Frost, and garnish with a sprinkle of shredded coconut and some edible dried lavender (if feeling daring).

Tres, tres bien!

So tell me my lovelies, do you have a closely guarded cake recipe that always turns out beautifully? If so, i’d love to hear!

Love, Miss B xx