The BEST Carrot Cake with Vanilla Bean Cream Cheese Frosting!

I am going to kick this off by confessing that I'm not really a fan of carrot cake! If you have followed my blog for a while now, you will know that it's just a bit too healthy for my tastebuds! and I would just always choose nutella or oreo or a triple layer chocolate fudge cake over carrot cake! In fact growing up, I used to ask my mom to make it from time to time but that was really only because I wanted the cream cheese frosting from on top! So when Baking Mad got in touch offering me this beautiful hamper of Nielsen-Massey goodies and asked me to pick a recipe I wanted to bake, I chose their carrot cake recipe but purely because it was followed by 'with vanilla bean cream cheese frosting' and oh man I couldn't pass that frosting up!! I am also already a huge fan of Nielsen-Massey's products - their vanilla extract is the only one I will use so it was super exciting to have all these products turn up on my doorstep! 

I am in LOVE with vanilla bean paste! Seriously! If I could only take 5 baking ingredients to a desert island this would be right up there as my number 2, because Nutella first - obvs! I discovered the amazingness of vanilla bean paste back in 2010 when I wanted to make these root beer float cupcakes.  I came across a frosting described as melted vanilla ice cream tasting...and thought that would be a perfect addition to turn my root beer cupcakes into a float! The secret ingredient to make that dreamy creamy melted vanilla ice cream flavour frosting was, you guessed it, vanilla bean paste! Back then I'm pretty sure you could only get it online or in select Waitrose stores so it definitely wasn't as readily available as it is now.  It was as sacred to me as liquid gold when I eventually got my hands on it! and I've never looked back! and trust me after tasting some of this vanilla bean cream cheese frosting, you will never want to make regular cream cheese frosting again!!

This was also the fanciest carrot cake I've ever come across before! Crushed pineapple? check, toasted pecans? check! pistachios? check! and it was also my first time baking with golden caster and golden icing sugar - which I was excited about! The whole cake just seemed so healthy and nutritious that as beautiful as the batter looked (which is why I had to snap the pic below - I'm not usually a fan of mixing bowl shots, but look at all that colour!) I had already made up my mind that I probably wasn't going to love the taste...and would be reaching for a brownie or two instead ;)

It was sometime before midnight that I finished the cake, after keeping my husband company on a dissertation writing session! I photographed it and was about to put it away and head to bed, but the smell and aroma coming from the cake was irresistible! and that vanilla bean cream cheese frosting was calling my name! I knew I'd never be able to sleep if I didn't try a taste of this cake! So I cut a slither, and oh my goodness it was one of the best cakes I've ever tasted! I was chastising myself for my earlier lack of faith in it's tastiness! So considering I wouldn't call myself a carrot cake fan, this cake definitely converted me! and how did I forget to tell you about brushing those warm baked cakes with an amazing lemon sugar syrup mixture?! Oh man! That was genius! and definitely helped the cake to be extra moist and extra fruity! so after my initial slither, I of course cut myself an enormous piece! and devoured it all the way to bed...my husband was shaking his head at me, but seriously this cake could not wait til morning!!

I also loved how vibrant the pistachios were on top of the frosting! It is such an inviting and enticing cake! and I've been passing the recipe along to everyone I've been speaking to this week because it is just too good! If you're looking to wow with your baking, then this one is definitely for you!!

Carrot Cake with Vanilla Bean Cream Cheese Frosting:

Serves 12

From Baking Mad

for the cake:
250g unsalted butter, softened
250g unrefined golden caster sugar, I used Billington's
4 eggs, lightly whisked
1 tsp Nielsen-Massey vanilla extract
250g self raising wholemeal flour
150g carrots, peeled and coarsely grated
75g tinned pineapple, roughly chopped
1 lemon (zest only)
1 tsp mixed spice
100g pistachio nuts, roughly chopped
50g pecan nuts, toasted and roughly chopped

for the sugar syrup:
50g unrefined light muscovado sugar
1 lemon (juice only)
1 tsp Nielsen-Massey vanilla extract

for the frosting:
75g unsalted butter, softened
450g unrefined golden icing sugar, I used Billington's
180g cream cheese
1 tsp Nielsen-Massey vanilla bean paste

50g pistachio nuts, roughly chopped

Preheat the oven to 180 degrees C.
Grease and line 2x20cm sandwich tins with parchment paper.

In a bowl with a mixer, cream the butter and sugar together for a few minutes, or until light and fluffy.  Gradually pour in the eggs and the vanilla extract, then add the flour and continue to mix for a minute.  Fold in the carrot, pineapple zest, mixed spice and nuts.

Divide the cake mixture equally between the two tins and flatten with a spatula.  Bake on the middle shelf and cook for 30-35 minutes, or until golden and a skewer comes away clean when inserted into the centre of the cakes.

Meanwhile, make the lemon and vanilla sugar syrup by heating the sugar and lemon juice together for a few minutes, or until the sugar has completely dissolved and then add the vanilla.  Turn both cakes out onto a wire rack and brush the tops of the warm cakes with the syrup.  Allow to cool while you make the frosting.

Cream the butter, cream cheese and vanilla bean paste together into the bowl of a mixer and beat until light and fluffy.  Add the icing sugar and continue to mix until you achieve a spreading consistency.

Sit one of the sponges on a plate or stand, and spread with half of the frosting.  Place the second sponge on top, and cover with the remaining frosting.  Decorated with chopped pistachios.

Eat and enjoy!

I received the Nielsen-Massey products complimentary from Baking Mad, but all views and opinions expressed are my own.

Strawberry Milkshake Cheesecake Bars!

Hot on the heels of my last post, I also requested the strawberry milkshake flavour of Sugar and Crumbs' flavoured icing sugars...because hello! an icing sugar that tastes like strawberry milkshake?! that had got my name all over it! 

In case you are not aware, I have a full on obsession with milkshakes...like I will base my restaurant choice for a meal out purely on the fact of whether they have milkshakes on their menu.  When we lived in Canada the options for this requirement were plentiful...however the UK is much more lacking in their offering of milkshakes! London is doing pretty well and is catching up...but Wales, oh don't even get me started on this barren wasteland that has no idea what a milkshake is.  Flavoured milk with zero ice cream? Ummmm..no! that is not a milkshake! Needless to say my milkshake loving self has felt living here very difficult! 

When I was little, my milkshake of choice was always strawberry - obvs! These days I'm more partial to the oreo, s'mores, peanut butter, key lime pie, or brownie kind...but there will always be a special place in my heart for strawberry milkshakes! 

So I was giddy with excitement when I opened up this bag of flavoured icing sugar and the smell that wafted out was pure childhood nostalgia of super sweet, super tasty strawberry shaking days! I wasted no time in incorporating it into some super creamy cheesecake bars.  As with the last recipe I tried using these flavoured sugars, I literally didn't need to add any other flavouring because the strawberry milkshake flavour coming through from the sugar was vivid enough.  In fact, my husband who was in a different room could smell it as I was making them! It's really that impressive!

I decided to go all out and invest in some malted biscuits for the base - I told you this was all about nostalgia! and kept it simple with a no bake cheesecake topping that just let the strawberry milkshake do the talking!

The cheesecake is very sweet, so a big swirl of fresh whipped cream helps to cut through that sweetness and a juicy ripe strawberry ties the whole thing together like a cherry on top...only it's a strawberry! 

I have really been so impressed with these flavoured icing sugars that I just want to run out and buy every flavour out there! and did you know they also do flavoured cocoa powders? Coconut cocoa powder?! Hello! how good does that sound! One of my American blogging friends even commented this week that these sugars are finally an ingredient that the UK has but the States doesn't - that never happens! So make your American friends jealous and invest in some of these flavoured sugars - the fun you can have with them is endless!! 

Strawberry Milkshake Cheesecake Bars:

Makes 12

From Cupcake Crazy Gem

For the base:

30g unsalted butter

145g malted milk biscuits

For the cheesecake:

450g cream cheese

125g strawberry milkshake icing sugar

1 tsp vanilla extract

4 tsp semi-skimmed milk

150ml double cream

1 tsp red food colouring

For the topping:

100ml double cream

6 strawberries

Grease your prepared tin.  You can use a 13"x7" pan and cut them into squares after or I used a baking pan that has 12 ready made squares. I cut thin strips of greaseproof paper and laid then across each square in the pan so that I would be able to pop out each cheesecake square easily after refrigeration.

Melt the butter in a small microwavable bowl for 30 seconds.  

While that is melting, blitz the malted milk biscuits in a food processor until crushed.

Mix the butter in with the biscuit crumbs and put 2 heaped teaspoons in each square of the baking pan.  Press down the mixture with the back of the teaspoon.

Using a free stander electric mixer with the paddle attachment, beat the cream cheese, sifted strawberry milkshake icing sugar, vanilla extract and semi skimmed milk together until well blended.

Whip the 200ml double cream in the mixer using a whisk attachment.  

Fold 150ml of the double cream into the cheesecake mixture.  Add the red food colouring and stir until the mixture turns pink and is fully incorporated.

Spoon 2 tablespoons of the cheesecake mixture on top of each biscuit base.  

Refrigerate for 5 hours until set.  Cover the remainder of the whipped cream with clingfilm and keep in the fridge.

Just before serving, transfer the whipped cream into a piping bag fitted with a star attachment.  Pipe a swirl of cream onto each individual cheesecake bar.  Wash and hull the strawberries, slice in half and place one half on top of the cream.  I also finished mine off with a little mini striped straw to complete the milkshake effect!

Eat and enjoy!

I received the icing sugar complimentary from Sugar and Crumbs, but all views and opinions expressed are my own.

Lime & Coconut Cheesecake Jars

There are some flavour combinations you just can't beat! Coconut & lime happens to be one of them, and I can't get enough of it! As is evidenced on this blog from my Key Lime Pie Cupcakes to my Lime, Coconut & White Chocolate Blondies and Coconut & Key Lime Curd Layer Cake to my No Bake Coconut & Key Lime Cheesecake.

When Sugar and Crumbs got in touch with me and told me about their flavoured icing sugars, I was intrigued and when I heard they did a coconut and lime flavour it was a done deal! I had to try it out for myself! so they sent me some to try and I decided to give it a whirl and turn it into some cheesecake in a jar! 

Initially I had planned to use a few drops of coconut extract in the cheesecake mix as I usually would, but the beauty of these flavoured icing sugars is I didn't need to add any! The sugar was so flavourful that it would have been an overkill adding extract to my surprise! and oh the smell as you opened up the pouch to add it into the mixer - it was totally tropical and delicious! and the great thing is the flavours are all natural.  It tasted just as good as it smelt too! 

I layered the cheesecake in between some coconut cupcakes, and combined with a graham cracker crust this was one tasty dessert to go! 

I even tied a little spoon on and gave them away as gifts, the perfect little no bake treat! 

Lime & Coconut Cheesecake Jars:

Makes 2

From Cupcake Crazy Gem

for the crust:

40g graham cracker crumbs

20g unsalted butter, melted

for the cheesecake:

225g cream cheese

120g lime & coconut icing sugar

85g double cream

20g desiccated coconut

for the cupcakes:

3 coconut cupcakes - recipe from Trophy Cupcakes

Using a whisk, whip the double cream until stiff peaks form.

Beat the cream cheese and icing sugar together with a paddle attachment in a freestanding electric mixer.

Stir the cream into the cream cheese mix with a spoon until incorporated.  Stir in the desiccated coconut and refrigerate for 30 minutes.

Melt the butter in a microwave safe bowl for 30 seconds.

Blitz the graham crackers into crumbs using a food processor.  Add in the melted butter.

Spoon two and a half tablespoons of biscuit mix into the bottom of each jar.  Smooth it out on top with the back of a teaspoon.

Cut coconut cupcakes into cubes.  I used 1.5 cupcakes per jar.  

Put the cheesecake mix into a piping bag with a star nozzle fitted.

Pipe a layer of cheesecake on top of each biscuit base.  Layer with cubes of coconut cupcake.  Repeat with a piped layer of cheesecake, and one more layer of coconut cupcake.  Finish off with a small swirl of coconut cheesecake and a sprinkling of shredded coconut.  

Eat and enjoy.

I received the icing sugar complimentary from Sugar and Crumbs, but all views and opinions expressed are my own.

Some Tasty Valentine's Treats From Hotel Chocolat

So February 14th is fast approaching! and if you've not thought of anything tasty for your special someone just yet then Hotel Chocolat has a great range of Valentine's goodies.

I was sent this Valentine's Goody Bag to try out, and what a treat it was when it arrived on my doorstep! I am a big Hotel Chocolat fan...their products are far superior to most other chocolate shops out there on the high street, it is my number one choice of chocolate gifts when Christmas or birthday's roll around so I was intrigued to see what their Valentine's goody bag offered.  I loved the packaging it arrived in - a sleek gift bag, tied with a ribbon and a cellophane window at the front so you could peek through and see the goodies! The contents inside were:

A box of 6 'Love-Me-Do Passion Fruit Truffles': These were white chocolate on the outside, filled with a passion fruit puree ganache.  I am a lover of all things passion fruit and I loved how zingy the filling was.  I also loved the super cute little card and envelope they included for you to fill in - no detail was left unnoticed and I love little things like that!

A box of 6 assorted heart truffles - passion fruit, raspberry smoothie and caramel gianduja: This box included 2 of the passion fruit truffles like before, 2 caramel gianduja truffles which had a praline like filling of sweet caramel and 2 raspberry smoothie flavoured ones which were really sweet with a fruity raspberry tang.

 A slab of 'Love-Me-Do Raspberry Fusion': Milk and white chocolate with crispy bits and crushed raspberry confetti.  I wasn't sure how the combination of milk chocolate and raspberry was going to work together but the tartness of the raspberry balanced the sweetness of the milk chocolate perfectly and the addition of the crispy bits gave a nice texture.

'Strawberry Heart Lick': A strawberry flavoured white chocolate lollipop.  This was fruity and refreshing and moreishly delicious!

All in all, I think the whole goody bag is awesome value for £19.00, and the standard of chocolates inside is as you would expect with Hotel Chocolate - very high quality, and I loved the inventive flavours like raspberry smoothie filled truffles and passion fruit ganache - definitely not your standard flavours you would find in other boxes of chocolates.  The packaging and attention to detail also makes it perfect as a well thought out gift - I think this would certainly brighten anyone's Valentine's Day!

I received this complimentary gift from Hotel Chocolat, but all views and opinions expressed are my own.

Chocolate & Peanut Butter Yule Log

So for Christmas this year, I didn't really end up doing much baking! That's what is great about being at my parents house surrounded by keen bakers! One sister whipped up our tropical pineapple Trifle for Christmas day dessert, another one made up some mango and ginger syllabubs, along with some homemade mince pies too!  and since I'm now 8 months pregnant I was quite happy to sit back and let it all happen, although I couldn't resist whipping up some mint magic bars with ghiradelli mint choc chips my sis had received from America and also a batch of lime curd! 

However, that was pretty restrained for me! So by the time I got to my in laws I knew I wanted to make a fancy Christmas dessert...and there had been plenty of hints dropped about how they were expecting some baked goods from me so I didn't want to disappoint! Being the huge peanut butter lovers they are, I decided to experiment with a peanut butter and chocolate yule log after the success of my coconut and chocolate yule log last Christmas.

I made a whipped peanut butter cream filling which worked perfectly with the rich chocolate-y frosting on the outside of the log, and the icing on the cake was a whole bundle of mini Reese's peanut butter cups that my sister attached to my prezzie this year! It was a great alternative to the traditional yule log...whilst still remaining festively fun! 

Since my trusty Kitchenaid has been at my sister's flat in London ever since we were in Canada, I have been pretty lost without it! I jumped at the chance of testing out this Tefal mixer to see if it was up to the job of baking such a complex dessert! 

The first thing that struck me was just how light it was! I'm used to my beast of a Kitchenaid which is so heavy to lug around! (hence why it was still in London because there was no way my sister could have carried it on the tube to bring it back to me!) but to cart this around with us over the Christmas period was super easy! It's lightness made me question whether it was going to be sturdy enough to cope with the bake I had planned...but it managed every step with ease.

It creamed the butter and sugar like a dream, with just a few scrapings down the side to incorporate it altogether, and it was so efficient in whipping the cream that I turned my back for a second and the cream was done!

 Despite having reduced power from what I'm used to with my Kitchenaid it did exactly what I needed it to do, and coped with every stage of my baking brilliantly! When I had it on the fourth speed setting, it did sound a bit like it was going to take off! but aside from that it worked like a dream and considering it's only £99 I'd say you get your money's worth for sure.

The mixing bowl isn't huge, so if you're planning to do large batches of baking like double batches of cupcakes or triple layer cakes then it might not be the mixer for you but for everyday baking it's certainly a cheaper alternative to the higher spec models out there and works just as well!

 Argos have large ranges of Tefal appliances available to buy here.

So if you're a peanut butter lover, then save this recipe away for next Christmas - it's a crowd pleaser for sure!

Chocolate & Peanut Butter Yule Log:

Serves 10-12

From Cupcake Crazy Gem

For the cake:

6 eggs

170g caster sugar

140g plain flour

2 tbsp cocoa powder

1/2 tsp baking powder

For the filling:

284ml double cream

6 tbsp smooth peanut butter
3 tbsp condensed milk (optional)

40g caster sugar

For the frosting:

1 cup unsalted butter

3 1/2 cups icing/powdered sugar

1/2 cup cocoa powder

2 tsp vanilla extract

4 tbsp milk

14 mini Reese's peanut butter cups

Preheat oven to 200 degrees C.

Grease and line a swiss roll tin with baking parchment.  

Beat the eggs and sieved sugar together with an electric whisk for about 8 minutes until thick and creamy.  

Mix the flour, cocoa and baking powder together, then sift into the egg mixture.  Fold in very carefully, the pour into the tin.  Now tip the tin from side to side to spread the mixture into the corners.  Bake for 16-18 minutes.  

Lay a sheet of baking parchment on the work surface.  When the cake is ready, tip it onto the parchment, peel off the lining paper, then roll the cake up from the longest edge with the paper inside.  Leave to cool.  

Whip the double cream until peaks form.  Add in the peanut butter and the sugar until stiff peaks form.  At this point I underestimated the strength of the mixer and over whipped the cream slightly, so I added the condensed milk to give a creamier texture.  If you keep an eye on your cream you shouldn't need to do this.

Once completely cool, unravel the cake and spread the peanut butter cream over the top. 

Then, roll the log back up again and refrigerate whilst making the chocolate frosting. 

Cream butter for a few minutes in a mixer with the paddle attachment on medium speed.  Sieve sugar and cocoa powder into the mixing bowl 1 cup at a time.  On low speed, mix the ingredients until they come together.  Increase mixer to medium, and add the vanilla extract and milk and mix until incorporated.  Increase mixer to high speed and beat for 3 minutes until the frosting is light and fluffy.  

Take the log out of the fridge, and spread the frosting on thickly using a palette knife.  Use a fork to mark the frosting to give the effect of tree bark.  Go around in a circle to make knots.  Sprinkle with chopped Reese's peanut butter cups to finish off your peanut butter creation!

Eat and enjoy!

--> Please note Argos kindly donated the mixer for review, but all opinions expressed are my own.