Hummingbird Bakery Carrot Cake
My sister is a die-hard fan of carrot cake, so I trusted her judgement implicitly when she told me that this was by far the best carrot cake recipe she has come across – both in terms of taste and ease of making it.
It’s the second time Co and I have made this cake and, yes, it is delicious and straightforward – until you get to the cream cheese icing. The butter and icing sugar are whisked together and then beaten with the cream cheese. The first time we made it, the butter didn’t cream in properly and there were yellow globules in the not-so-creamy paste. This time, we ensured that the butter was super soft before we combined it with the icing sugar. However, the paste still wasn’t as smooth as we hoped. Next time, we’re going to try melting the butter beforehand to see if we get a better result.
However, don’t let that put you off. It still tastes delicious and if you sprinkle cinnamon liberally over the top, no one will spot the imperfections.
Jo and Co tip: Wrap a tea towel around the whisk and bowl when mixing the butter with the icing sugar or you’ll end up with a snowy face and kitchen. Continue reading