Riley Rather Tasty!
Mat Riley's Carrot Cake
This week's #TwitterBakeAlong (from The Baking Nanna and Robert Allen) once again comes from one of Great British Bake Off's alumni and this time it's Mat Riley, the exceptionally tall fire fighter from Series 6. Our challenge, to make Mat's aunty Bev's favourite carrot cake. The Gents are rather partial to a spot of carrot cake and were thrilled with this moist version packed with cinnamon and raisins.
Start by beating the eggs and sugar until light and creamy before adding your oil (we used olive), vanilla paste and orange zest. After mixing again it's time to fold in your sieved flour, bicarb and cinnamon. Once fully combined fold in your coarsely grated carrots (the healthy bit!) before dividing between two lined sandwich pans.
Bake at 180 fan for 25-30 minutes until they spring back, then set aside to cool. For the cream cheese frosting combine full-fat cream cheese, butter, icing sugar, vanilla and orange zest and mix until smooth.
Now, Mat calls for a full fill and cover, including a generous wrap of chopped walnuts. Not wanting to snub this glorious recipe, the Gents just cant resist their own little tweaks! We simply filled and topped our cake before sprinkling with our favourite, chopped hazelnuts. Oh, and we made ourselves in carrot form, clearly shocked to be topping a cake!