Carrot cake is one of my favourite cake and I enjoy baking it for my friends, family and colleagues. I often use Mary Berry’s recipe because her carrot cake always turns out moist, light and full of flavor.
Few tips from me:
– When Mary Berry says to “gently” fold the mixture, she means it! They key is to not lose air. Quickly pour the mixture into the cake tins and chuck them straight in the oven. The cake will bake well and come out light and fluffy texture
– Use 1 “heap” of ground mixed spice and 1 “heap” of of ground ginger to give more flavour
– Use a tad more icing sugar for extra sweetness, i.e 10g more
– Must serve a cup of tea with the carrot cake!