Carrot Cake, Bourke Street Bakery

I can’t bake. I can’t bake. I am just not a baker.

These silly thoughts runs through my mind constantly. So before I pick up a whisk, I am a failure. I am slowly shaking off this thought. I can only try and fail. But one day, I will succeed. So I bought two baking book in one order with Book Depository. I took the recommendations and advice from twittverse.Fear does stupid things to a person. I am ready to fight the demons. The baking demons.

“Get to know your oven well” many say. Get proper scales. And get an oven thermometer. The oven is slowly becoming a friend than a foe.  I bought new scales & an oven thermometer.  And  I shall try to “Stick to the freaking recipe!”

Bourke street bakery

Bourke street bakery


Carrot cake from the Bourke Street Bakery as recommended and suggested by @almostbourdian. Thanks! It is seriously good :)

Sorry about this ugly photo – I tried using a zoom lens. And also recipe said walnuts but I had left over hazel nuts. Worked out alright.

carrots and hazelnut

carrots and hazelnut

Carrot cake

  • 70g of roasted hazelnuts – Book said walnuts but I wanted to use up my hazelnuts
  • 150g of self -raising flour (I didn’t have any but I used 1 cup of flour to 2tsp of baking powder – It works!)
  • 1/8 tsp of baking powder
  • 1/8tsp of bicarbonate soda
  • 1/4tsp of ground cinnamon
  • 1/8 tsp of ground cloves
  • 1/8 tsp of nutmeg
  • 1/4 tsp f salt
  • 55ml or approx. 2 egg whites
  • 60g sugar for 2 egg whites
  • 1 egg
  • 1 egg yolk
  • 160g of sugar for egg yolks
  • 170ml of extra light virgin oil
  • 125g of carrots, peeled and grated
carrot cake undusted

carrot cake undusted

Cream cheese frosting

  • 20g of icing sugar and some extra for dusting
  • 20g of butter, softened
  • 145g of cream cheese – It says preferably Neufchatel, I just used normal cream cheese bought from Victoria market
  • 40-50ml of pouring cream ( I used 50ml)
cream cheese frosting

cream cheese frosting

Method:

  1. Preheat over to 200C and grease and line a 18cm (7inch) cake tin
  2. Chop the hazelnuts into big chucks. Sift the flour, baking powder, bicarbonate soda, spices and salt into a bowl. Make sure they are mixed through
  3. Beat the egg whites on high until soft peaks form. Slowly pour the sugar for the egg whites. Do not over beat. The meringue should reach soft peak stage. Transfer and set aside
  4. Put the egg and egg yolk and add sugar for yolks. Mix on high for 3 – 4 minutes or until mixture doubles or quite airy. With motor running, pour in the oil in a thin stream and becareful that it does not spilt or deflat too much
  5. Remove the bowl and gently fold in the flour until combine. Then fold in hazel nuts/ walnuts and carrots. Quickly and gently fold in meringue. Do not need to fold in completely. It is ok to see white ribbons through the mix
  6. Pour into prepared tin and bake for 1 hour 10 minutes (I checked after an hour and it was ready) or until skewer inserted into center of the cake comes out clean. You may need to drop temperature down to 180 after 30mins if the top is browning too quickly. (I forgot and waited till 40mins so the top was slightly more brown. Must remember this step!)
  7. To make the cream frosting – Cream the icing sugar and butter until pale and smooth. Add the cream cheese in slowly until all are in-corporated
  8. Scrape down the sides to make sure all is mixed thoroughly. Add the cream and mix until smooth. Do not over mix or it may curdle and separate. Frosting must be not runny
  9. Remove the cake and allow it to cook in the tin for about 30mins before turning out to be cooled completely. Slice the cake horizontally to form 2 evenly sized layers. Fill with cream frosting.
  10. Dust the top of the cake with icing sugar and serve
carrot cake dusted with icing sugar

carrot cake dusted with icing sugar

I lost a lot of light and had to bring the cake to dinner. So I actually cut off the ugliest chuck to take this photo the next day. Left all the good bits to friends.

A slice of carrot cake

A slice of carrot cake

This cake is best eaten fresh! If it is kept overnight in the refrigerator, just put in the microwave for 10 seconds to warm it up. I am actually pretty happy with this cake. Is it the meringue that makes it so light? And I like that it didn’t use any butter but olive oil instead. And I like the nice chunks of nuts and bits of carrots that is still prominent after baking. Friends were very kind to give this a thumbs up. :)

How do I slice the cake horizontally and making sure that it is even? Tips please?