Ian's Easter Carrot Cake

Join the brilliant Ian Cumming (GBBO, series 6) live from Cambridge who will guide you through baking his Easter Carrot Cake inspired by his time in the Bake Off Tent. This moist carrot sponge is generously coated with cream cheese frosting and includes a decorative marzipan bunny of your own creation.

We’ll start off the class with an introductory welcome and some background from Ian's time on TV, before we ask you to put on your aprons and bake along as you watch Ian demonstrate all the skills required to make this lovely treat. 

Our class will take around 2 hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories and tips throughout from Ian.Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase.

Equipment:

2 x 9 inch tins baking tray electric whisk - hand whisk or Kitchen Aid spatulas coffee grinder (ideally or pestle & mortar & lots of muscle!) cooling rack knife chopping board grater piping bag star nozzle about 8mm in diameter toothpicks small blender (Optional. For blitzing top of cake for ‘earth’ but knife will do.)

Ingredients:

Cake: 150g pecans 200g veg oil 280g light brown muscovado sugar 1/4tsp fine salt 4 large eggs 320g self raising white flour (or gluten free self raising flour) 2 tsp bicarb 4 tsp cinnamon Grated nutmeg 1.5tsp ground star anise 2tsp ground ginger 1tsp ground cloves 1 tsp orange oil (Made by Boyajian) 160g sultanas 300g grated carrots 2 oranges  

Cream Cheese Frosting: 250g unsalted butter 250g icing sugar 425g Cream cheese 1.5tsp vanilla paste 1.5tsp orange oil (Made by Boyajian) 

Decorations: 200g ground almonds 200g icing sugar pus extra for dusting 1/2tsp almond extract 1 large egg brown, orange, red and yellow colouring - pastes are much better than liquids some green stalks - I used some parsley that was growing in my garden

**UK Large Eggs = US/Canada Extra Large Eggs. Whites may be frozen in ice cube trays for later use.

If you have any questions regarding this class please email us at info@bakewithalegend.com. Upon booking, all guests will be emailed a link to the class with a full breakdown of ingredients and equipment as well as the method on the Monday proceeding their class. Please do check junk email just in case you don't spot it arrive!