My nephew’s first ever birthday cake. <3
Such an honour to have had the chance to make this for this little boy starting his life in quarantine. No worries, he’s good and well surrounded plus, he liked the cake and the frosting so it’s confirmed: he’s also pretty cool.
Cakes aren’t something I dare to make often, for obvious reasons. Luckily this delicious experience turned out to be perfectly moist and, just as I hoped, with a strong flavour of cinnamon and a touch of sweet nutmeg. You can manually grate the carrots for this but, my personal favorite will be to use the hand blender. The icing is not fully solid, nor too drippy either so it’s easy to spread and won’t fall everywhere as it sits in the fridge for a few hours. Without being too sweet, it’s a definitely noticed added sweetest that balances all the strong and subtle flavours of the cake which I hope you will enjoy.
Another important trick to remember is to FOLD the dry ingredients in to the wet ones. As we want a crumbly texture in result, the goal is to avoid the flour having time to build too much gluten which would create a more elastic texture once baked. Gluten development happens when we over mix the batter like when we make bread. As when we want to make a batch of perfectly crumbly muffins, making cake isn’t much different.
Oh and guess what?? You make this beauty a good day in advance and keep it in the fridge overnight until you’re almost ready to serve. For top notch results, leave it outside of the fridge for 30 minutes before serving.