Carrot cake is a classic dessert loved by many, and for good reason. It’s moist, flavorful, and packed with nutritious ingredients like carrots and walnuts. However, not all carrot cakes are created equal. Edward Delling-Williams, an award-winning pastry chef and owner of The Borough Market Bakery in London, has perfected an Edward Delling-Williams carrot cake recipe that is sure to impress.
Ingredients:
- 300g brown sugar
- 4 medium eggs
- 250ml sunflower oil
- 300g self-raising flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- 300g grated carrots
- 100g chopped walnuts
Instructions:
- Preheat your oven to 170°C (150°C fan).
- In a large mixing bowl, whisk together the brown sugar and eggs until light and fluffy.
- Gradually add the sunflower oil while continuing to whisk the mixture.
- In a separate bowl, sift together the self-raising flour, baking powder, and spices.
- Gradually add the dry ingredients to the wet ingredients, mixing well after each addition.
- Fold in the grated carrots and chopped walnuts.
- Pour the batter into a greased and lined 20cm round cake tin.
- Bake for 50-60 minutes, or until a skewer inserted into the center of the cake comes out clean.
Nutrition:
One slice of Edward Delling-Williams carrot cake (assuming the cake is cut into 12 slices) contains approximately 365 calories, 23g of fat, 34g of carbohydrates, 4g of protein, and 23g of sugar.
How to Decorate Edward Delling-Williams Carrot Cake Recipe?
Edward Delling-Williams’ carrot cake is delicious on its own, but you can take it to the next level by adding cream cheese frosting. To make the frosting, simply beat together 200g of cream cheese, 100g of softened butter, and 200g of sifted icing sugar until smooth and creamy. Spread the frosting over the cooled cake and decorate with additional chopped walnuts or grated carrots, if desired.
Why You’ll Love This Recipe:
Edward Delling-Williams’ carrot cake is the perfect balance of sweetness and spice, and the addition of grated carrots and chopped walnuts adds a delightful crunch. Plus, it’s easy to make and can be enjoyed as a dessert or as an afternoon snack.
Is Carrot Cake A Healthy Option?
While carrot cake is not exactly a low-calorie dessert, it does contain several nutritious ingredients like carrots and walnuts. Carrots are a good source of vitamin A, which is important for healthy eyesight, while walnuts are packed with omega-3 fatty acids, which can help reduce inflammation in the body.
How Long To Bake Carrot Cake?
Edward Delling-Williams’ carrot cake should be baked for 50-60 minutes at 170°C (150°C fan). However, it’s important to keep an eye on the cake towards the end of the baking time to ensure it doesn’t overcook.
Vegan Edward Delling Williams Carrot Cake Version?
To make a vegan version of Edward Delling-Williams’ carrot cake, simply substitute the eggs with 120ml of aquafaba (the liquid from a can of chickpeas) and the self-raising flour with a mixture of 300g of plain flour, 2 teaspoons of baking powder, and 1 teaspoon of bicarbonate of soda.
How Do You Know When Carrot Cake Is Done?
You can tell when a carrot cake is done by inserting a skewer or toothpick into the center of the cake. If it comes out clean, the cake is fully cooked. If there is batter or crumbs sticking to the skewer, the cake needs more time in the oven.
How Can You Prevent A Dry Carrot Cake?
To prevent a dry carrot cake, make sure you don’t overmix the batter and don’t overbake the cake. Also, be sure to add enough oil to keep the cake moist, and don’t skimp on the grated carrots and chopped walnuts, which will add moisture and texture to the cake.
Why Is My Carrot Cake Raw In The Middle?
If your carrot cake is raw in the middle, it may be because your oven temperature is too low or the cake tin is too deep. To avoid this problem, use an oven thermometer to make sure your oven is at the correct temperature, and use a shallower cake tin to ensure the cake cooks evenly.
What To Serve With Carrot Cake?
Edward Delling-Williams’ carrot cake is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. Alternatively, you can enjoy a slice of carrot cake with a cup of tea or coffee for a tasty afternoon snack.
How To Store Carrot Cake?
To store carrot cake, wrap it tightly in plastic wrap or foil and store it in the refrigerator for up to 5 days. Alternatively, you can freeze the cake for up to 3 months by wrapping it tightly in plastic wrap and then foil before placing it in the freezer.
Why Is My Carrot Cake Not Fluffy?
If your carrot cake is not fluffy, it may be because you overmixed the batter or didn’t add enough leavening agents like baking powder or bicarbonate of soda. To achieve a fluffy texture, mix the batter gently and be sure to use the correct amount of leavening agents.
Who Invented Carrot Cake And Why?
The origins of carrot cake are unclear, but it is believed to have been invented in Europe during the Middle Ages when sweeteners like sugar and honey became more widely available. Carrots were often used as a sweetener in baked goods, as they were more readily available and less expensive than other sweeteners.
Who Invented The First Carrot Cake?
The first documented recipe for carrot cake appeared in a cookbook published in Switzerland in 1892. The recipe called for grated carrots to be mixed with flour, sugar, and eggs to create a sweet, moist cake.
Why Is Butter Not Used In Carrot Cake?
Butter is not typically used in carrot cake because the oil in the recipe helps to keep the cake moist and tender. Additionally, oil has a neutral flavor, which allows the spices and other flavors in the cake to shine through.
What Makes Cake Soft And Spongy?
The addition of leavening agents like baking powder or bicarbonate of soda helps to make the cake soft and spongy by creating air pockets in the batter as it bakes. Additionally, ingredients like eggs and sugar create structure and texture in the cake, while liquid ingredients like milk or buttermilk help to keep the cake moist.
Why Is My Carrot Cake Dry?
If your carrot cake is dry, it may be because you overbaked it or didn’t add enough oil to the batter. Carrots also release moisture as they bake, so make sure you add enough grated carrots to the recipe to keep the cake moist.
Why Is My Carrot Cake Dry?
To make your cake rise higher, be sure to use fresh baking powder or bicarbonate of soda, as old leavening agents can lose their potency. Also, be sure to preheat your oven to the correct temperature and avoid
opening the oven door during baking, as this can cause the cake to sink. Finally, be sure to beat the eggs and sugar until they are light and fluffy, as this will help to incorporate air into the batter and make the cake rise higher.
What Is The Secret To Fluffy Box Cake?
The secret to making a fluffy box cake is to beat the cake mix with room-temperature butter, eggs, and milk for several minutes until the batter is light and fluffy. This will help to incorporate air into the batter and create a lighter, fluffier texture.
Conclusion:
Edward Delling-Williams’ carrot cake recipe is a delicious and easy-to-make dessert that’s perfect for any occasion. With its moist, tender crumb and warm, spicy flavors, it’s sure to become a family favorite. By following the tips and tricks outlined in this article, you can make the perfect carrot cake every time, whether you prefer a classic recipe or a vegan version. So go ahead, bake a cake, and enjoy the sweet, satisfying taste of homemade carrot cake.
FAQs:
Here are some frequently asked questions about Edward Delling-Williams carrot cake recipe:
Can I substitute the vegetable oil with another oil in this recipe?
Yes, you can use any neutral-flavored oil, such as canola oil or grapeseed oil, as a substitute for the vegetable oil in this recipe.
Can I make this recipe gluten-free?
Yes, you can use a gluten-free flour blend as a substitute for the all-purpose flour in this recipe. However, be sure to check the labels of all other ingredients, such as the baking powder and spices, to ensure they are also gluten-free.
Can I make this recipe without eggs?
Yes, you can use a commercial egg replacer or make a flax or chia egg by mixing 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water. Let the mixture sit for 5-10 minutes until it thickens, then use it as a substitute for one egg in the recipe.
Can I freeze this cake?
Yes, you can freeze this cake for up to 3 months. Simply wrap the cooled cake tightly in plastic wrap and then in aluminum foil, and place it in the freezer.
