It doesn't happen often but...
I made a dud carrot cake tonight :( It was for a workmate's birthday. He will have to wait another day.
The temperature (around 160C) burnt the top - I think it was the golden syrup in the cake.
J was on foiling duties, and I grade him a "F". He says he foiled it properly (to prevent the top from browning too much). I say you get a "F" if the oven blows it off!!!
The base was burnt.
The tin was too big for the mixture, so the cake was too thin. Which meant I couldn't cut the burnt bits off and frost up my mistakes.
I don't think the cake recipe was that good either.
All in all, a cooking disaster!!!
Will try this recipe tomorrow night:
INGREDIENTS
1 cup caster sugar
3 eggs
2 cups finely grated carrot
1-1/3 cups plain flour
¾ cup vegetable oil
½ cup chopped walnuts
1½ teaspoons baking powder
1¼ teaspoons bicarbonate of soda
1¼ teaspoons ground cinnamon
1 teaspoon vanilla extract
orange wedges to serve
cream cheese frosting
80g cream cheese, softened
60g butter, softened
¾ cup icing-sugar mixture
1 teaspoon vanilla extract
1/3 cup finely chopped walnuts
METHOD
1. Preheat oven to moderately slow (160°C). Grease a 22cm-round cake pan and line base and side with baking paper.
2. Beat sugar and eggs in a small bowl with an electric mixer until pale and thick. Stir in remaining ingredients. Pour mixture into prepared pan.
3. Bake for about 1 hour or until cooked when tested. Stand cake in pan for 5 minutes. Turn onto a wire rack to cool.
4. Cream cheese frosting. Beat cream cheese, butter, icing sugar and vanilla in a small bowl with an electric mixer until smooth and fluffy.
5. Spread Frosting over top of cake. Sprinkle with walnuts. Serve cake with orange wedges.
Hint: You'll need about 2 large carrots for this recipe.
The temperature (around 160C) burnt the top - I think it was the golden syrup in the cake.
J was on foiling duties, and I grade him a "F". He says he foiled it properly (to prevent the top from browning too much). I say you get a "F" if the oven blows it off!!!
The base was burnt.
The tin was too big for the mixture, so the cake was too thin. Which meant I couldn't cut the burnt bits off and frost up my mistakes.
I don't think the cake recipe was that good either.
All in all, a cooking disaster!!!
Will try this recipe tomorrow night:
INGREDIENTS
1 cup caster sugar
3 eggs
2 cups finely grated carrot
1-1/3 cups plain flour
¾ cup vegetable oil
½ cup chopped walnuts
1½ teaspoons baking powder
1¼ teaspoons bicarbonate of soda
1¼ teaspoons ground cinnamon
1 teaspoon vanilla extract
orange wedges to serve
cream cheese frosting
80g cream cheese, softened
60g butter, softened
¾ cup icing-sugar mixture
1 teaspoon vanilla extract
1/3 cup finely chopped walnuts
METHOD
1. Preheat oven to moderately slow (160°C). Grease a 22cm-round cake pan and line base and side with baking paper.
2. Beat sugar and eggs in a small bowl with an electric mixer until pale and thick. Stir in remaining ingredients. Pour mixture into prepared pan.
3. Bake for about 1 hour or until cooked when tested. Stand cake in pan for 5 minutes. Turn onto a wire rack to cool.
4. Cream cheese frosting. Beat cream cheese, butter, icing sugar and vanilla in a small bowl with an electric mixer until smooth and fluffy.
5. Spread Frosting over top of cake. Sprinkle with walnuts. Serve cake with orange wedges.
Hint: You'll need about 2 large carrots for this recipe.