With autumn, it’s all about the spices, and the cakes made out of the allotment glut. While I have, as yet to bake anything with courgettes, pumpkins, or squashes, I am very fond of good old carrot cake.
The recipes I tested were stupendously varied. And here they were:
- The Hummingbird Bakery carrot cake
- The Hummingbird Bakery carrot cake, adapted
- BBC Good Food yummy scrummy carrot cake
- Ottolenghi’s carrot cake
- Geraldene Holt’s Cakes
The first recipe I made was the Hummingbird Bakery one, which I enjoyed very much, although the quantities did make for the most enormous cake of truly American-sized proportions. This was a few years ago, when I first started baking, and although I loved the recipe, one niggle was the large volume of oil that was going into the cake. I read on the internet that others had managed to cut it down substantially, so I did that, replacing the lost volume with milk instead. It worked beautifully – I had a light risen sponge, with shreds of carrot running throughout, studded with walnuts.
BBC Good Food have a recipe that has hundreds and hundreds of positive reviews. Not all that different from the Hummingbird recipe, I was anticipating great things. Unfortunately, I was disappointed. Like the Hummingbird Bakery recipe, it relies upon a very large volume of oil, and here, I could really taste it. Eau de vegetable oil was not appealling. Plus points – it was indeed moist and fluffy, and certainly had potential for improvement.
Ottolenghi obviously always gets thumbs up all over the internet, and his carrot cake has been cited as a favourite by loads of food bloggers out there. It was a nice sponge, but I just didn’t think it was as tasty as the Hummingbird recipe. I did make a very small sponge (what with testing so many recipes) so perhaps I shall try and make a full-size version in future and see what that is like. Additionally, I also feel many Ottolenghi recipes improve with keeping, so this may be a cake to make, and wait, before judging.
Geraldene Holt’s recipe looked promising. It doesn’t use oil, which is a change from the recipes above, instead relying upon melted butter. The cake is packed full of orange zest, dried fruit, and nuts, and at the end, is much denser than any of the recipes above. My testers liked it, but I felt that it didn’t seem like carrot cake anymore, and seemed closer to a Christmas fruit cake, or a hot cross bun. I did use the wrong sugar, and perhaps a lighter one would have produced a more desired taste, but this wasn’t what I was looking for from a carrot cake.
So final verdict? Well, it was overwhelmingly in favour of the Hummingbird Bakery recipe, in its adapted form, which got the most ticks in the box. I really love, love love this recipe, and will be posting it up soon!