CARROT CAKE

I use dark soft brown sugar in my recipes as it adds a rich, caramelised flavour to cakes.

It also helps to retain moisture in cakes, making them denser and more flavourful.

This recipe is also wonderfully versatile. Whether you want to bake it in a different tin shape or scale it up for a celebration, it adapts perfectly. Just remember to keep an eye on the oven, as different sizes may require a slight adjustment to the baking time!

The Recipe: Classic Carrot Cake

Prep time: 15 mins | Bake time: 40-50 mins | Yields: One 23cm (9") cake

Ingredients:

• 200g soft dark brown sugar

• 150g sunflower oil

• 100g water (room temperature)

• 2 medium eggs

• 330g carrots, freshly grated

• 1 tsp vanilla extract

• Zest of 1 orange or lemon

• 320g self-raising flour

• 1 tsp baking powder

• 1 tsp bicarbonate of soda

• ¼ tsp cinnamon

Instructions:

1. Prep: Preheat your oven to 180°C (350°F). Grease and line a 23cm (9") round cake tin with parchment paper to ensure an easy release later.

2. In a large mixing bowl (using a paddle attachment if you have one), combine the grated carrots, brown sugar, eggs, oil, vanilla, and your chosen citrus zest. Mix on low speed for about 2 minutes until everything is well incorporated. Pour in the water and mix again until just combined.

3. In a separate bowl, sift together the flour, baking powder, bicarbonate of soda, and cinnamon. Gently add this to your wet mixture. Mix on low speed until you no longer see streaks of flour.

4. Stop the mixer and use a spatula to scrape down the sides and bottom of the bowl. This ensures that no hidden flour pockets remain and everything is perfectly combined.

5. Pour the batter into your prepared tin. Bake for 40–50 minutes. You’ll know it’s ready when a skewer inserted into the centre comes out clean.

6. Allow the cake to cool completely in the tin before removing. Once cool, it’s ready to be finished with your favourite frosting—it pairs beautifully with a classic cream cheese buttercream.

CREAM CHEESE BUTTERCREAM

This recipe should fill and decorate a 9-inch cake or 12 cupcakes.

Ingredients:

• 220g soft, unsalted butter

• 1000g icing sugar

• 250g full-fat cream cheese

• 1 teaspoon vanilla bean paste

Instruction:

1- In a large electric mixing bowl, measure out the soft butter, icing sugar, and the vanilla bean paste. Make sure to use softened butter - room temperature butter is best. Attach the bowl to the mixer and beat using the paddle attachment until the butter and icing sugar are combined into a crumbly consistency.

2- Add the cream cheese, discarding any excess liquid, as any liquid will make this buttercream runny, into the bowl while the mixer is running on low speed. Mix for a few minutes until the cream cheese is incorporated.

3- Turn the mixer off and scrape the sides and the bottom of the bowl. (Scrape the bottom and sides of the bowl during the mixing process to make sure all of the ingredients are evenly combined) Then, turn it back on and beat on medium speed for 7 minutes until a creamy, white buttercream is formed, then lower the speed and let it mix for another 5 minutes on low speed.

4- Finally, pipe or spread the buttercream on the cake or cupcakes. keep the remaining buttercream in the fridge for a week.

Atiyeh’s Kitchen Tip: This cake is as adaptable as it is delicious. Feel free to play with the shape or size; just adjust your baking time accordingly and enjoy every bite!