The Art Of Carrot Cake #food #tategallery

I’m lucky enough to be a member of the Tate Galleries though in these Covidy restricted times it’s months since I could visit. Still, as a member they try and keep us informed and in the loop.

In the latest email they included the recipe for their everso delicious carrot cake and since I couldn’t have it at the Tate, I went for second best and made one. It was delicious

This is the recipe, hopefully enhanced by some of my images….

You will need 1 x 20cm/8-inch springform cake tin.

Ingredients

200 g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
¼ tsp fine sea salt


Put these in a bowl together…

175 g soft light brown sugar
2 large eggs at room temperature
200 ml vegetable oil, more for greasing

Ditto the oil, sugar and eggs and mix thoroughly…

Add the dry to the wet…

Mix again…

Take the final ingredients…

200 g carrots peeled and coarsely grated
100 g walnut pieces roughly chopped

Fold into the mix

Put in the oiled and lined, if you like, tin, level and baked for 45-55 minutes at 170C

It comes out like the above.

There’s a rather sweet topping which I don’t normally go for in a big way but I’ve included the ingredients and the (full) method below. Dead simple and delicious.

For the Icing:

100 g unsalted butter softened
100 g icing sugar
1 tsp cornflour
100 g full-fat cream cheese -fridge-cold

To Decorate:

25 g walnut pieces (roughly chopped or crumbled)
25 g crystallised ginger (chopped)

Method:

1.        Preheat the oven to 170°C/150°C Fan. Grease the sides and line the base of your cake tin with baking parchment.

2.      Put the flour, baking powder, bicarbonate of soda, ground ginger and salt into a bowl and mix thoroughly.

3.      Beat the sugar, eggs and oil in another large bowl until they are completely mixed, then gradually add the flour mixture.

4.      Beat in the carrots and then fold in the 100g of prepared walnuts until everything is evenly combined.

5.      Spoon and scrape into the prepared tin. Smooth the top put in the oven for 45–55 minutes. 

6.      For the icing: Beat the butter and icing sugar together and when creamily combined, beat in the cornflour, followed by half the cream cheese. Once that’s incorporated, beat in the remaining half. Cover and refrigerate.

7.      When the cake is completely cold, take the icing out of the fridge for about 20 minutes, beat briefly and make sure the icing is smooth. Spread the frosting on top of the cake, swirling it a little, then sprinkle the chopped walnuts and crystallised ginger.

About TanGental

My name is Geoff Le Pard. Once I was a lawyer; now I am a writer. I've published four books - Dead Flies and Sherry Trifle, My Father and Other Liars, Salisbury Square and Buster & Moo. In addition I have published three anthologies of short stories and a memoir of my mother. More will appear soon. I will try and continue to blog regularly at geofflepard.com about whatever takes my fancy. I hope it does yours too. These are my thoughts and no one else is to blame. If you want to nab anything I post, please acknowledge where it came from.
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30 Responses to The Art Of Carrot Cake #food #tategallery

  1. Ritu says:

    Oh, that looks delicious, His Geoffleship!

    Liked by 1 person

  2. wordwool says:

    …..and news is just coming in of a disturbance at Marcel Duchamp’s grave as MOMA releases a video tutorial about crocheting a bobble hat and the Pompidou Centre runs an on line flower arrangement group. 😍

    Liked by 2 people

  3. V.M.Sang says:

    I enjoy a good carrot cake. And I have some carrots in the fridge, so here we go.

    Liked by 1 person

  4. Yum! A good carrot cake is hard to beat.

    Liked by 1 person

  5. willowdot21 says:

    Yum! Definitely going to try this one 💜

    Liked by 1 person

  6. Darlene says:

    This looks so great!!

    Liked by 1 person

  7. Erika says:

    I love carrot cake and yours look so tasty.

    Liked by 1 person

  8. noelleg44 says:

    One of my favorite cakes. The recipe I use was given me by a friend and is sort of Hawaiian in that it contains pineapple and coconut!

    Liked by 1 person

  9. Oh yeah! I’m drooling here Geoff, and this is one of the best recipes for carrot cake, especiallky with the cream cheese frosting..
    When I worked for the bank, we had a competition using different recipes and measurements (cups, metric, imperial, butter or oil etc) In all about 6 cakes were made if I remember correctly and our American guest was judge. The oil and metric won……….. not mine, but it was a very good day!!!

    Liked by 1 person

  10. JT Twissel says:

    No coconut? Is the Tate the gallery in Trafalgar Square or over near Hyde Park? So many museums in London I’m not sure which we visited!

    Liked by 1 person

    • TanGental says:

      Trafalgar Square and it’s the National Gallery and the National Portrait Gallery. Hyde Park and it’s the Serpentine Gallary. There are two Tates in London. The Tate Britain on the North Bank between Vauxhall and Lambeth bridges and the Tate Modern on the South Bank in a disused power station between Blackfriars and the Millenium bridges and next to the Globe Theatre. All worth a visit but I have a soft spot for the Portrait gallery. And coconut… not in this one. Maybe it’s a colonial… sorry, californian thing!?

      Like

  11. Elizabeth says:

    So I finally understand that bicarbonate of soda is what we call baking soda. It is easy to confuse with baking powder and your name would be more helpful when quickly reading a recipe than ours.

    Liked by 1 person

  12. Marsha says:

    Yummy, Geoff! Great post. I’m linking it to one of your comments as a little plug for Doug’s story.

    Liked by 1 person

  13. Pingback: Becky B’s Squares: Dreams in Bright Purple – Marsha Ingrao – Always Write

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