It was my mum’s birthday the other week and as usual I made her a carrot cake to celebrate the occasion.
She loves her carrot cake and over the past few years, I have tried putting different spins on the classic cake we all know and love. For example I’ve made a carrot cake swiss roll and a carrot cake meringue pie over the past couple of years.
This year I took some inspiration from a bake I hade made a couple of months back, my banana bread fondant fancies. These were little squares of banana bread, topped with a sheet of fondant and iced with chocolate. They went down a storm.
So I whipped up a carrot sheet cake, inspired by a recipe from ‘Taste of Home’ and let it sit out for a day to get firm. It’s better to let the cake get firmer before icing as it doesn’t fall apart the same.
From the name of the bake, you can probably guess that things didn’t quite go to plan. I thought I had nothing better to do than make the same chocolate frosting I had for the banana bread fancies, but use white chocolate instead of plain. Big mistake!
The cocoa solids in plain and white chocolate vary wildly meaning my batch of icing was way too runny. I added more icing sugar and had to refrigerate it until it was a better consistency.
It is a painstaking process covering each square in icing, and I genuinely ran out of time to cover each one, so I settled for icing the tops, which ran down the sides of some of them. I also added a squiggle of orange icing for a bit of decoration. Semi-decorated…
These need to set overnight, so do make them well in advance if trying this out.