Carrot cake is a classic dessert that never goes out of style. If you’re looking for a delicious recipe to try at home, look no further than Paul Hollywood’s carrot cake. With its moist texture, delicate crumb, and sweet flavor, this cake is sure to be a crowd-pleaser. In this article, we’ll share not just one, but two different recipes for Paul Hollywood carrot cake. So, let’s get baking!
Recipe 1: Classic Paul Hollywood Carrot Cake
Ingredients:
- 225g self-raising flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 225g light brown sugar
- 225ml sunflower oil
- 3 large eggs
- 225g grated carrots
- 50g chopped walnuts
- For the frosting:
- 125g unsalted butter, softened
- 225g cream cheese
- 125g icing sugar
Instructions:
- Preheat the oven to 180°C/160°C fan/gas 4. Grease and line a 20cm/8in cake tin.
- Sift the flour, baking powder, cinnamon, and ginger together into a mixing bowl. Add the brown sugar, sunflower oil, and eggs. Mix together until well combined.
- Add the grated carrots and chopped walnuts to the bowl and mix until evenly distributed.
- Pour the mixture into the prepared cake tin and bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean.
- Allow the cake to cool completely in the tin before removing and placing it on a wire rack to cool completely.
- To make the frosting, beat the softened butter and cream cheese together until smooth. Add the icing sugar and beat until well combined.
- Spread the frosting over the top of the cooled cake and decorate with extra chopped walnuts, if desired.
Nutritional Information:
- Calories: 475
- Carbohydrates: 47g
- Protein: 5g
- Fat: 31g
- Saturated Fat: 10g
- Cholesterol: 87mg
- Sodium: 261mg
- Potassium: 231mg
- Fiber: 2g
- Sugar: 33g
- Vitamin A: 5064IU
- Vitamin C: 2mg
- Calcium: 97mg
- Iron: 1mg
Cooking Time:
- Preparation time: 20 minutes
- Cooking time: 45-50 minutes
- Total time: 1 hour and 10 minutes
Equipment:
- 20cm/8in cake tin
- Mixing bowl
- Sieve
- Measuring spoons
- Weighing scales
- Wire rack
- Mixing spoon
- Electric mixer
Serving Suggestions:
Serve this classic Paul Hollywood carrot cake with a cup of tea or coffee for a delicious afternoon treat. Alternatively, you could serve it with a scoop of vanilla ice cream for a decadent dessert.
Variations:
There are many ways to customize this Paul Hollywood carrot cake recipe to your liking. For example, you could add raisins or chopped dates for a fruity twist. Alternatively, you could add a teaspoon of vanilla extract to the cake batter for an extra layer of flavor.
Substitutions:
If you don’t have sunflower oil, you could use vegetable oil instead. Similarly, if you don’t have cream cheese, you could use mascarpone cheese instead. Just be aware that the flavor and texture of the frosting may be slightly different.
Storage:
This Paul Hollywood carrot cake will keep well in an airtight container for up to 3 days. Alternatively, you could freeze it for up to 1 month. Simply wrap it tightly in cling film and place it in the freezer.
Tips:
To ensure that your cake has an even texture, make sure that you grate the carrots finely. You could also squeeze out any excess moisture from the grated carrots before adding them to the cake batter.
Notes:
This Paul Hollywood carrot cake recipe is adapted from Paul Hollywood’s book, “How to Bake”. It has been adjusted slightly to suit home baking environments.
Frequently Asked Questions:
- Q: Can I use a different type of nut instead of walnuts?
- A: Yes, you could use pecans or almonds instead of walnuts.
- Q: Can I use a different type of flour?
- A: Yes, you could use plain flour instead of self-raising flour. Just add an extra teaspoon of baking powder to the mixture.
- Q: Can I make this recipe without eggs?
- A: Yes, you could use a vegan egg substitute or applesauce instead of eggs.
Recipe 2: Vegan Paul Hollywood Carrot Cake
Ingredients:
- 225g self-raising flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 225g light brown sugar
- 225ml vegetable oil
- 3 flax eggs (3 tbsp ground flaxseed mixed with 9 tbsp water)
- 225g grated carrots
- 50g chopped pecans
- For the frosting:
- 125g vegan margarine, softened
- 225g vegan cream cheese
- 125g icing sugar
Instructions:
- Preheat the oven to 180°C/160°C fan/gas 4. Grease and line a 20cm/8in cake tin.
- Sift the flour, baking powder, cinnamon, and ginger together into a mixing bowl. Add the brown sugar, vegetable oil, and flax eggs. Mix together until well combined.
- Add the grated carrots and chopped pecans to the bowl and mix until evenly distributed.
- Pour the mixture into the prepared cake tin and bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center of the cake comes out clean.
- Allow the cake to cool completely in the tin before removing and placing it on a wire rack to cool completely.
- To make the frosting, beat the softened vegan margarine and vegan cream cheese together until smooth. Add the icing sugar and beat until well combined.
- Spread the frosting over the top of the cooled cake and decorate with extra chopped pecans, if desired.
Nutritional Information:
- Calories: 506
- Carbohydrates: 56g
- Protein: 4g
- Fat: 31g
- Saturated Fat: 7g
- Cholesterol: 0mg
- Sodium: 261mg
- Potassium: 243mg
- Fiber: 3g
- Sugar: 38g
- Vitamin A: 5064IU
- Vitamin C: 2mg
- Calcium: 87mg
- Iron: 1mg
Cooking Time:
- Preparation time: 20 minutes
- Cooking time: 45-50 minutes
- Total time: 1 hour and 10 minutes
Equipment:
- <