Moist Carrot Cake

Ingredients:
2 cups all-purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 3/4 tsp ground cinnamon
pinch of grated nutmeg
4 tbsp sweetened shredded coconut
4 large eggs
3/4 cup white sugar
1/2 cup light brown sugar
3/4 cup canola oil
2 1/2 cups finely grated raw carrots
5 ounces walnut halves, toasted and chopped
1 tsp butter, for the Bundt cake pan


Method:
Preheat your oven to 350 F (170 C) and place a rack in the center of the oven. Butter a 9-inch Bundt cake pan and set aside.

In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, shredded coconut and ground cinnamon. Set aside.

In another mixing bowl, whisk together the eggs with the sugars until the batter is thick and light colored.

Add the oil and whisk to combine.

Add the flour mixture and stir just until incorporated.

With a large rubber spatula fold in the grated carrots and chopped nuts. Pour the batter into the Bundt pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool on a wire rack. After about 5 -10 minutes invert the cake onto a serving platter.

Vanilla Cupcakes

Makes 12

Ingredients:

1 ½ cups self-raising flour

½ cup caster sugar

175g unsalted butter, softened

150ml milk

3 large eggs

1 teaspoon vanilla extract

Vanilla Buttercream Frosting:

1 cup unsalted butter, at room temperature

2½ cups powdered sugar

1 tablespoon vanilla extract

Method:

Preheat the oven to 175C. Line a twelve hole half-cup capacity muffin tray with paper liners.

Place all ingredients into a bowl of a mixer and beat on low speed until mixture just comes together. Increase the speed and beat for 4-5 minutes or until the mixture is thick, smooth and aerated. Spoon into the prepared tin, filling them two-thirds full.

Bake in the centre of the oven for about 25 minutes or until the cupcakes are firm and golden brown. Remove from the oven and transfer to a wire rack to cool.

For frosting, using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice.

Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.

Frost the cooled cupcakes using a small spatula. Decorate as desired.

You can store any unused buttercream in the refrigerator in an airtight container; let it come to room temperature and then give it a quick whip in the mixer before using.

Chocolate Caramel Slice

Ingredients:

85g butter, melted

2/3 cup self raising flour

1/2 cup brown sugar

2/3 cup dessicated coconut

Caramel Layer

400g (1 can) condensed milk

2 gloriously big tablespoons of golden syrup

1 tablespoon of butter

Chocolate Layer

125g best quality dark chocolate (you can use milk chocolate, but I find it way too sweet)

Line a 20 centimetre (8 inch) square tin with non-stick baking paper, being sure to leave excess paper overhanging to be able to lift the finished slice when baked. Preheat oven to 180C.

In a medium bowl, combine all base ingredients and press into prepared tin and bake for 15 minutes or until risen and golden brown. Allow to cool.

In a small saucepan, combine the caramel layer ingredients and cook over medium heat for around 10 minutes or until a light golden brown colour. Don’t forget to constantly stir with a whisk or spatula as you cook, or else it will get lumpy.

Pour the caramel filling over cooked base and return to oven. Bake until the caramel layer is just set – this should take 10 – 15 minutes or so. When done, remove from oven and allow to cool completely.

Melt chocolate in a double boiler or microwave and spread evenly over cooled slice. Once chocolate is set, cut into squares using a hot knife.

Recipe adapted from buttersugarflour.com