Happy Smashin’ 21st Sam G.: A Bloody Amazing Carrot Cake
Just last week, we went to see the new Underworld film – The Rise of the Lycans. The boys and I are avid fans of the film and of Kate Beckinsale. Violence, vampire action, good soundtrack and a fine woman – no one can resist that, now can they! Although she doesn’t appear in this one, the prequel, we were still pretty excited about it simply by association. I enjoyed this one thoroughly since I really liked the Lycan dude anyway, even in the previous film. The army of werewolves in the film, however, somehow brought ideas of creating an army of my very own. What did I think up?
Mating Anna’s black persian cat Mortie with my cocker spaniel Fifi. That sounds like the most horrid, sick thing to do. Please don’t be offended but Anna and I pissed ourselves chatting about this and decided a cat and a spaniel will create an army of, not Lycans, but Spatz! How cool does that sound? Someone’s gonna say ‘Maybe to a stoner’. Chances are, he’s right but man, do I think my little army of Spatz will be great fun to have around. Nonetheless, this really just stays in my head. I’m really not that into inter-breeding of animal species.
So anyway. Someone turned 21 yesterday (actually 3 people I know share the same birthday on 27th Jan) and Kid Diva did her duty and baked the birthday cake. The last time I made carrot cake for a friend’s birthday was years ago and it didn’t quite turn out the way I wanted it to. Melting in the summer heat, it was greasy, squishy and simply pathetic. This time, I truly believe I have outdone myself all thanks to Ina Garten’s recipe. This woman is a godsend! The cake was orgasmically good – dreamily moist and the flavours were fantastic. Considering I had hardly any of my bakeware from home, no sieve to sift the flour or icing sugar, ancient scruffy-looking cake tins and a shitty garbage of an oven, this cake turned out a hit. The birthday boy was grinning from ear to ear and it wasn’t strange to spot our party-goers dipping their fingers as discretely as possible into the cream cheese frosting between gulps of vodka.
The whole evening was as posh as student life can get. The recent credit crunch, however, prevented us from making a pleasant trip out into the country for a relaxed pub lunch as Sam would have wished it. Instead, we organized a nice little dinner, table cloths and all. Redecorated the kitchen, lit some candles, whacked on some posh jazz music and placed a green sign on the door that read ‘Bistro Gamper’. The whole thing was Anna’s brainchild and kudos to her. She did an amazing job preparing the pork, potatoes and vegetables, and a to-die-for redcurrant and cider gravy which I’ve already nicked the recipe of. I’ll never forget the taste of that gravy and I’m eager to give it a go myself. In fact, there’s some left in the fridge. I could possibly drink the whole bowl of it. It is that mindblowing!
Stuffed, about to pop, and feeling slightly woozy from too much food and champagne, we braved on towards pudding and the birthday song. My family’s quite the group of conservative eaters. At family meals, I’m always the only one gasping and moaning away if something tastes great. It takes quite a bit to stop me from banging on about how good it is. Last night, however, I am very pleased to say the whole table was gasping and moaning away to no end. What a fan-fucking-tastic experience that was! I am so relieved and glad that the cake was a success, thrilled that it tasted like sex and delighted that our dearest Sam is 21 and lovin’ it.
I have altered Ina Garten’s recipe just slightly – adding more spices and substituting half the amount of vegetable oil for applesauce. This was recommended by a lot people who had attempted the recipe and thought I might as well try it their way. Can honestly say this cake wasn’t greasy like the one I made years ago. It was wonderful – perfectly moist and the flavour was well balanced. I might’ve reduced the amount of icing sugar in the frosting as well. I rather enjoy tasting more butter and cream cheese then just sweetness. Come the summer, I will be making this again. It’s so beaten my infamous Guinness Chocolate Cake.
I’ve noticed a trend though. I happen to make the best cakes on days where I know I’m going to get absolutely battered that evening. I suppose alcohol doesn’t just give you a head rush huh?
Carrot Cake
Adapted from Ina Garten
Ingredients
- For the cake:
2 cups sugar
2/3 cup vegetable oil
3 extra-large free range eggs
2/3 cup Bramley applesauce
1 tsp vanilla
2 1/2cups + 1 tbs flour, divided
2 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
2 tsp baking soda
1 1/2 tsp salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup crushed pineapple
- For the frosting:
300g cream cheese
1 cup unsalted butter
1 1/2 tsp vanilla
1 cup icing sugar, sifted
- For the decoration:
anything you fancy really OR
strips of carrot, peeled with a peeler lengthwise
some red chard leaves
Preheat oven to 180d Celsius.
Butter and flour 2 8″ round cake pans.
Beat sugar, oil and eggs together until light yellow. Add vanilla. In another bowl, sift together 2 1/2 cups flour, cinnamon, baking soda and salt.
Add the dry ingredients to the wet ingredients. Toss the raisin and walnuts with 1 tbs flour. Fold in the carrots and pineapple. Add to the batter and mix well.
Divide the batter equally between the 2 pans. Bake for 55 – 60 minutes or until toothpick inserted in the middle comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
For the frosting:
Beat hte butter til light in colour. Add the cream cheese and beat. Add the vanilla. Beat till just incorporated. Add the icing sugar and mix til smooth.
Assemble cake and decorate as you like it!
So here i was today, rushing back from work at noon time to whip up Yif’s belated birthday cake. Was really rushing all about the kitchen, getting all flustered and sweaty from the afternoon heat. Melting really. But it worked out to my satisfaction because the cake tasted great. Interestingly, it was really crispy once out of the oven. I think it tasted best without the icing, because the icing was slightly strange and too drippy for my liking but sam loved the way it tasted. I guess..i’m the odd one out cos i like carrot cake without the icing. I make icing and enjoy the process of beating it till its all smooth and fluffy lovely but i hate eating it. Anyway, if you were to use this recipe, you might wanna be careful with the oil because i think it was a tad too oily, but no harm done, still tasted lovely! This one’s definitely a keeper, especially because so little ingredients were really needed, unlike Debbi Field’s one which has like sweet potato and crushed pineapple yadayada, but the next time i make this, i’ll do without the icing.
