I’ve been meaning to try this for ages. I mean years…. The recipe is from a free Odlum’s booklet, which I got years ago, called ‘The Cake Club’. It was a promotional booklet for hosting a bake sale and I rediscovered it during lockdown de-cluttering.
I made two changes to the recipe – but I’ll put the recipe as published below, with some notes to show changes which I made. It’s a lovely light and moist traybake. We did end up giving quite a lot away as it’s too big for 4 people to eat! It was popular with the kids and adults that tested it for us. We also gave it the thumbs up – I only share recipes that I’d make again.
I saw that the frosting on this recipe, was a mixture of cream-cheese and honey. I don’t like the taste of honey, so used my own cream-cheese frosting recipe. When I had my (small) cake business, I made this cream-cheese frosting so many times – it’s fab on red velvet cupcakes & so popular with clients. I’m sure the frosting in the recipe, is nice, but not for me.
- 275 g self raising flour
- 275 g caster sugar
- 2 level tsp baking powder
- 100 g packet chopped walnuts (I didn’t include these)
- 2 level tsp ground cinnamon
- 2 level tsp ground ginger
- 300 ml sunflower oil
- 275 g grated carrot
- 4 large eggs
- 1 tsp vanilla extract
Topping: (I used a different recipe for the topping – link below)
- Carton of Philadelphia cream-cheese (size not stated)
- 2 tbsp honey
- Preheat oven to 180 or 160 fan. Grease and line the base of a 12” x 9” baking or roasting tray
- Put the dry ingredients (flour, sugar, baking powder, walnuts, cinnamon and ginger) into a large bowl. Mix well.
- Beat the oil, eggs and vanilla extract together. Add the liquid and the grated carrots to the dry ingredients and mix well.
- Pour into the prepared tin and smooth the top. Bake for about 50 to 60 mins until well risen and firm to the touch.
- Remove from the oven and leave in tin for 10 minutes to set, then turn out onto wire tray to cool.
- Meanwhile, make the topping by beating the cheese and honey together. Spread over the top of cake and sprinkle with walnuts if liked.
- Cut into squares. Makes about 21.
- The recipe included 100 g of chopped walnuts. I left these out. You could also replace them with raisins or a different kind of nut.
- The recipe said to bake for 50 – 60 mins. My oven is hot, so I checked at 35 mins and then left it for another 5 mins. 40 mins was perfect for me, but each oven is different. I recommend checking after 40 mins as 60 mins for a traybake, seems like a long time to me.
- Cream cheese should be stored in the fridge, by default, I believe that cream-cheese frosting requires extra care. Recipes never seem to mention keeping the cake in a fridge when decorated, but this is what I recommend, especially in warm weather. I believe that it’s ok at room temp for a few hours but for longer periods, I wrap the decorated cake in clingfilm and store in a fridge. I remove the cake from the fridge 30 mins before eating, to allow it to come to room temp. Please use your own judgement and do what’s best for you, I just wanted to share my thoughts (self taught baker – not a food science expert!)
- I think the cream-cheese frosting which I use, deserves a post all of it’s own. Cream Cheese Frosting
Happy Baking and #stayhome x
De (aka thecakemum)
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