Chris’s Carrot (& Coconut) Birthday Cake

20121011-132907.jpg Chris was thirty last Thursday and I wanted to make him a really fabulous birthday cake! The problem was that he (like me) doesn’t really like icing, so doing him a sponge cake and icing it to look like the Charlton Athletic
logo wasn’t gonna cut it (though it would have been super-dooper cool!)

I went through numerous recipes trying to find something suitable and
finally came across this corker of a recipe! Light, sweet and relatively
healthy (for cake)… I decided to make carrot cake but with a twist, this
one had a hint of coconut! That did it for me, as an enormous coconut fan
I thought, that might be awesome! The result was lovely! I made it even sweeter by using the gorgeous heart shaped cake pan my friend (Lisey) gave me for my birthday and finally I topped the cake with a small amount of slightly sharp cream cheese and marmalade (hand-made my Chris’s mum) icing! Lush!

It was a recipe from BBC Food (not my usual favourite – BBC Good Food) by
Jo Pratt.

Moist carrot cake with orange cream frosting

150ml Sunflower oil
100g Brown sugar
2 Eggs
75g Golden syrup
175g Self raising flour
1tsp Ground Cinnamon
1/2tsp All Spice
1/2tsp Ground Ginger
1tsp Bicarbonate of soda
200g Carrot, finely grated
75g Sultanas
25g Desiccated coconut

1. Preheat oven to 160 degrees.

2. Grease and line your chosen 20cm tin – I went for a heart shaped on this occasion!

3. I used the usual rule of thumb; mixing the wet and dry ingredients separately and then combining at the end, so in a large bowl or free-standing electric mixer, whisk the oil, sugar, eggs and golden syrup until combined.

4. Add remaining ingredients and fold in.

5. Bake for around 45 minutes, checking every 5 minutes after 40 minutes (this will depend on how hot your oven it)

6. Place cake on cooling rack and leave until cold (otherwise it will melt the icing) – I left mine over night!

Orange cream frosting

2 tsp fine-cut orange marmalade
150g/5oz cream cheese
20g Dessicated coconut (because I had no coconut cream)
40g/1½oz icing sugar
Sprinkling of ground cinnamon, to finish

Combine all ingredients with hand whisk and chill in the fridge until ready
to spread over the top and serve.



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