Wednesday, October 8, 2014

Competition: Chef Mel's Kitchen Competition Winner

And the long-awaited winner is....Linda Doyle, with her Carrot and Walnut Cake recipe! Congratulations! I felt that the recipe was well written, easy to follow, and when i made it, absolutely delicious.
Winner: Carrot and Walnut Cake, Linda Doyle
Ingredients:-
325g plain flour
225g granulated sugar
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
3/4 teaspoon salt
1 tablespoon ground cinnamon
225g dark brown sugar
4 medium eggs, at room temperature
330ml stork liquid or 300ml vegetable oil
450g carrots, grated
85g walnut or pecan pieces, roughly chopped
A few walnut halves for decorating the top
2x 23 x 5cm round cake tins, lined and greased.

Ingredients for cream cheese frosting:-
340g cream cheese, slightly softened
85g butter, slightly softened
340g icing sugar, sifted
2 teaspoons vanilla extract

Method:-
1)      Preheat your oven to 190c – gas 5. With a wooden spoon or spatula combine the flour, granulated sugar, baking powder, bicarbonate of soda, salt, and cinnamon and put to one side.
2)      Place the brown sugar in a mixing bowl and using a either a spatula or wooden spoon combine the eggs one at a time, then add the  stork liquid and whisk.
3)      Add the dry ingredients a little at a time and whisk then fold in the carrots and nuts mixing well. Divide the mixture between the prepared tins and bake in the centre of the oven for 40-50 minutes.
4)      Test with a wooden toothpick in the centre of the cake until it comes out dry. Let the cakes stand for 10 minutes in the tins, then turn out and place on a cooling rack until completely cool.
5)      Put butter and cream cheese in a bowl and mix well together with a wooden spoon. Add the icing sugar. If the frosting looks a little dry add the vanilla a little at a time. Sandwich the 2 layers together with a little of the frosting, then using the remainder cover the complete cake.


Tip: If you are using it as a special occasion cake you can wrap and freeze the layers for about month to 6 weeks.  Serves 12- 16

Linda- (pahaha, I'm sorry, mine doesn't look as good as yours!!) this was my attempt at your recipe, it went perfectly until I went to make the icing, and I realised the only icing sugar I had in the cupboard was ancient (I don't do much baking at home!) and most of it was rock hard, so the resulting icing had to be made with less icing sugar, hence the looser consistency!!
You'll be happy to know however, that as well as me, my boyfriend, and my parents loving this cake, I also brought half of it to work, and three of the chefs I work with (and my restaurant manager, lol) thought it was absolutely delicious- so Linda you are very much a deserving winner! I will be in touch to sort out your prizes. 

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