As a keen home-baker, hoping to improve and expand my baking skills, I have found Twitter a great place to discuss baking tips, recipes, and tutorials.
This weekend I decided I would like to try a Carrot Cake recipe, and @WeeklyBakeOff kindly answered my request on Twitter for a good recipe.
Recently, I have been following @WeeklyBakeOff on Twitter.
She has set herself a weekly challenge to bake her way through Mary Berry’s 100 Cakes And Bakes, in order to improve her baking ability. I admire her drive and dedication to bake her way through all 100 recipes, and think this is a great idea!
Find out more about the Weekly Bake Off challenge.
As for the recipe, I decided to use Weekly Bake Off’s own recipe. I did adapt it slightly as I have a husband who is allergic to nuts.
For my recipe, keep on reading…
I am thrilled with this recipe. The cake turned out really well, with a great consistency and a beautiful flavour.
I am most grateful to Amy from Weekly Bake-Off for this recipe.
I know this is one I am going to use over and over again!
Here, you can see all the Weekly Bake-Off entrants’ submissions for Carrot Cake.
Preheat the oven to 180°C/Gas 4.
Grease and line a deep 18cm cake tin.
Pour the batter into the tin and bake for 35-40 minutes, until the cake is well risen, golden and beginning to shrink away from the sides of the tin.
A fine skewer inserted into the centre of the cake should come out clean.