Halloween Cake

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.

Halloween Cake

  • 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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