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How to Bake a Special Mother’s Day Cake
Published at 14 Apr 2014
 

Mothers Day Cake

 

Everyone loves cake, and we all know that home baked are the best type!  Baking your own Mother’s Day cake is a great way to add a special touch to the day, and means the whole family can enjoy your creation after eating lunch or enjoying an afternoon tea.

Here’s a great recipe that will help you create a gorgeous carrot cake for Mother’s Day.

 

What You Need: For the Cake

  • Four eggs.
  • 300ml of vegetable oil.
  • 400g of caster sugar.
  • Two teaspoons of vanilla extract.
  • 250g of plain flour.
  • Two teaspoons of bicarbonate of soda.
  • Two teaspoons of baking powder.
  • Half a teaspoon of salt.
  • 350g grated carrots.
  • 125g chopped pecan nuts.

What You Need: For the Icing

  • 125g of salted butter, soft.
  • 200g of cream cheese; get this from a tub and use a brand like Philadelphia rather than buying from a deli counter or in a plastic packet.
  • 450g icing sugar.
  • One teaspoon of vanilla extract.
  • 125g of chopped pecan nuts. 


How to Bake the Cake

A baking tin measuring approximately 23x33cm is ideal for this cake.  Grease and flour the tin, no baking paper needed here!  Preheat the oven to 180°C, or gas mark four.

To make the cake mixture, beat the eggs, vegetable oil, caster sugar and vanilla extract first, before adding in the rest of the ingredients with the exception of carrots and pecans.  Add the carrots once you’ve created the mixture, and finally stir the pecan nuts into the mix.  This mixture can then go straight into your baking tin and into the oven for around 40 minutes.  Do the “skewer check” to ensure the cake is baked – a skewer in the centre should come out clean.  Beware the cake may take 50 minutes and even up to an hour: be patient!

Once the cake is done, removed from the oven and leave to cool while still in the pan for around 10 minutes.  Then remove onto a wire rack and allow it to continue cooling.


Creating the Icing and Topping the Cake

Mix together the butter, cream cheese, icing sugar and vanilla extract until you have a smooth, creamy mixture.  All you need to do now is stir in the chopped pecan nuts and spread evenly across the top of your cake when it has cooled completely.  Leave to set – put it in the fridge if you wish – and you’re left with a great looking and even better tasting carrot cake.