Halloween Cake
Ingredients
Carrot Cake
- 175g light muscovado sugar
- 175ml sunflower oil
- 3 eggs
- 140g grated
- zest of 1 orange
- 175g self-raising flour
- 2tsp cinnamon
- 1 tsp ground ginger
- 1 tsp of ground cloves
- 1 tsp vanilla essence
Vanilla Cake
- 175g caster sugar
- 175g butter
- 3 eggs
- 175g self raising flour
- 2 tsp of vanilla essence
Frosting
- 100g butter
- 300g cream cheese
- 150g icing sugar
- zest of 1 orange
- 1 tbsp of orange juice
- 1tsp of lemon juice
- handful of pumpkin seeds
Equipment
- Mixing Bowl
- Loaf tin
- Pumpkin cookie cutter (or you can make one with cardboard and cut round it with a knife)
- Whisk
- Wooden Spoon
- Sieve
- Grater and Zester
Method
- Firstly make the Carrot Cake. To do this preheat the oven to 180°C/ gas 4/ fan 160°C
- Line your tin, if you are using a silicone one, just grease it. If you are using another kind, I would recommend putting a bit of oil/butter and coating the tin like this and then dusting it with flour, as this will give you nice clean edges.
- Place the sugar in the mixing bowl and add the oil and the eggs and mix with a wooden spoon.
- Grate the carrots and zest the orange and add them to the egg mixture.
- Sieve the spices (you can add more depending on personal preference) and the flour into the mixture and mix thoroughly.
- Pour into your pre-lined tin and bake for about 40mins, or until, when poked with a knife and it comes out clean. As you are going to put this back in the oven at a later stage it is better to under cook it rather than over cook it.
- Whilst this is cooking you can make your vanilla sponge mix. Whisk the butter and sugar together until light and fluffy.
- Next add the eggs one by one mixing as you go, then add the vanilla.
- Sieve in the flour and stir with a metal spoon.
- Take the carrot cake out of the tin and leave it to cool.
- Once cooled, slice it width ways into 2-3cm slices and using your cutter (or cardboard cutout) stamp each slice with a pumpkin shape. Then line these up and place back in the same freshly lined tin.
- Pour your vanilla mixture on top of the carrot cake pumpkin shapes and bake at the same temperature for about 20mins, again the knife should come out clean.
- Once cooked, leave it to cool.
- Whilst the cake is cooling you can make your icing. Simply mix all the ingredients together. You may want to add more/less of the orange, lemon and sugar depending on taste.
- Once the cake has properly cooled put the icing on top and sprinkle with the pumpkin seeds.
- And there you have it, your very own Halloween masterpiece!
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