{"id":1725,"date":"2014-05-05T22:02:23","date_gmt":"2014-05-05T22:02:23","guid":{"rendered":"https:\/\/johnhootonphotography.com\/?page_id=1725"},"modified":"2014-06-25T17:17:18","modified_gmt":"2014-06-25T17:17:18","slug":"carrot-cake","status":"publish","type":"page","link":"https:\/\/johnhootonphotography.com\/?page_id=1725","title":{"rendered":"Carrot Cake"},"content":{"rendered":"\r\n<a href=\"https:\/\/johnhootonphotography.com\/wp-content\/uploads\/2014\/05\/Carrot-Cake-0613.jpg\" class=\" prettyPhoto\"  rel=\"prettyPhoto[p_123]\" title=\"Carrot Cake\" >\r\n<img decoding=\"async\" src=\"https:\/\/johnhootonphotography.com\/wp-content\/uploads\/2014\/05\/Carrot-Cake-0613.jpg\" width=\"\" height=\"\" alt=\"Carrot Cake\" class=\"frame_box\" \/><\/a> \r\n<p>It\u2019s important to use full-fat cream cheese for the icing; if you use a low-fat version, the icing will just run off the cake. Carrot cake is beautifully moist, so keeps well. If your kitchen is warm, store the cake in the fridge.<\/p>\r\n<div class=\"col col_2_5 \"><div class=\"inner\">\r\n<h3>Ingredients<\/h3>\r\n<h6>For the Cake:<\/h6>\r\n250ml (9fl oz) sunflower oil<\/br>\r\n4 large eggs<\/br>\r\n225g (8oz) light muscovado sugar<\/br>\r\n200g (7oz) carrots, peeled and coarsely grated<\/br>\r\n300g (10oz) self-raising flour<\/br>\r\n2 tsp baking powder<\/br>\r\n1 tsp ground mixed spice<\/br>\r\n1 tsp ground ginger<\/br>\r\n75g (2\u00bd oz) walnuts, shelled and chopped, plus 8 halves to decorate\r\n\r\n<h6>For the Icing:<\/h6>\r\n50g (1\u00be oz) butter (room temperature)<\/br>\r\n25g (scant 1oz) icing sugar<\/br>\r\n250g (9oz) full-fat cream cheese (room temperature)<\/br>\r\nA few drops of vanilla extract\r\n<\/div><\/div>\r\n\r\n<div class=\"col col_3_5 \"><div class=\"inner\">\r\n<h3>Method<\/h3>\r\n<p>1. Preheat the oven to 180\u00b0C (fan 160\u00b0C\/350\u00b0F\/Gas 4). Grease two deep 20cm (8in) round sandwich tins and line the bases of the cake tins with baking parchment.<\/p>\r\n<p>2. In a large bowl, combine all the ingredients for the cake mixture, as in the tips below. Spoon the mixture evenly between the tins.\r\nPut the cakes in the oven and bake for about 35 minutes or until golden brown, risen and shrinking away from the sides of the tins. Transfer to a wire rack to cool.<\/p>\r\n<p>3. Make the icing: measure the butter, icing sugar, cream cheese and vanilla extract into a bowl and whisk using a hand or electric whisk until smooth and thoroughly blended.<\/p>\r\n<p>4. Spread half the icing on one cake, sit the other cake on top and spread the remaining icing on top to make a swirl pattern. Decorate the top of the cake with the halved walnuts.<\/p>\r\n\r\n<h3>Making the Mixture<\/h3>\r\nPut the oil, eggs and sugar into a large mixing bowl. Whisk until \r\nthe mixture is well combined, lighter and noticeably thickened. Gently fold the carrot into the cake batter, then stir in the flour, baking powder, mixed spice, ginger and chopped walnuts until \r\nevenly blended.\r\n<\/div><\/div>\r\n<div class=\"divider_space\"><\/div>\r\n","protected":false},"excerpt":{"rendered":"<p>It\u2019s important to use full-fat cream cheese for the icing; if you use a low-fat version, the icing will just run off the cake. Carrot cake is beautifully moist, so keeps well. If your kitchen is warm, store the cake in the fridge.<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"open","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-1725","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/pages\/1725","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1725"}],"version-history":[{"count":10,"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/pages\/1725\/revisions"}],"predecessor-version":[{"id":1749,"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=\/wp\/v2\/pages\/1725\/revisions\/1749"}],"wp:attachment":[{"href":"https:\/\/johnhootonphotography.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1725"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}