Carrot Cake & Victoria Sponge From Tanya Bakes


Over the last couple of weeks I have been doing some baking, especially from the Tanya Bakes cookbook. I made the carrot cake and the Victoria sponge cake from the book and did a poll on twitter if you wanted a blog post on them, you all said yes so here it is.

First of all, I was excited to receive Tanya Bakes for my birthday as I am a fan of Tanya. The book is really lovely with gorgeous photos in and amazing looking recipes. Its one of those cookbooks where you flip through and you would genuinely bake and enjoy every single thing in the book. Which is really nice as usually when I get a cookbook I fold down a few pages, bake a couple of things and never really touch the book again.



Carrot Cake

Prep time: 25 mins
Cooking time: 20 mins
Serves 10-12

What you will need:

◊ 3 round cake tins
◊ 325g light muscovado sugar
◊ 25g plain flour
◊ 1 1/2 teaspoon ground cinnamon
◊ 1 teaspoon ground ginger
◊ 1 teaspoon bicarbonate of soda
◊ 2 teaspoon baking powder
◊ Juice of one orange
◊ 3 large eggs
◊ 2 teaspoons vanilla extract
◊ 300ml vegetable oil
◊ 300g grated carrot
◊ 100g sultanas or raisins

For the icing:

◊ 125g butter, softened
◊ 300g icing sugar
◊ 150g full-fat cream cheese
◊ 1 teaspoon vanilla extract

To decorate:

Chopped Walnuts and Pecans
I personally decided not to go for the decoration suggested I used mini carrot decorations and gold glitter.

What to do:

◊ Preheat the oven to 180C/350F/GM4. Line the cake tins with grease proof paper.

◊ In a bowl, combine the sugar, flour, spices, bicarbonate or soda and baking powder.

◊ Add the orange juice, eggs and vanilla extract and mix through, then slowly add the oil, mixing as you go to form a smooth batter.

◊ Fold through the carrot and sultanas or raisins. Divide the batter between the cake tins and spread until even. Bake for 18-20 mins. Cool in the tin the transfer to a wire rack to cool completely.

◊ For the icing, in a bowl cream together the butter and icing sugar until smooth and light. Add the cream cheese and vanilla extract and mix until smooth.

◊ Sandwich the cakes together with the icing and add a final layer of icing on top. Decorate the top with pecans, walnuts and lemon zest or what ever you decide to decorate with.

This was probably the nicest carrot cake I have ever had. It was so moist and delicious!




Victoria Sponge Cake

Serves 8-10
Prep time: 15 mins
Cooking time: 25 mins

What you will need:

◊ 2 round cake tins
◊225g unsalted butter, softened
◊ 225g caster sugar
◊ 4 eggs
◊ 1 teaspoon vanilla extract
◊ 225g self-raising flour
◊ 1 teaspoon baking powder
◊ Pinch of salt

For the filling:

◊ 200lm double cream
◊ 1 jar strawberry jam
◊ 1 punnet fresh strawberries, hulled and halved

To decorate:

◊ A couple of strawberries hulled and halved
◊ Icing sugar, for dusting

What to do:

◊ Preheat the oven to 180C/350F/GM4. Grease the cake tins and line with greaseproof paper.

◊ Cream together the butter and sugar until light and fluffy. Whisk in the eggs and vanilla extract, the mix in the flour, baking powder and salt until you have a smooth batter.

◊ Divide the mixture between the two tins and bake in the centre of the oven for 25 mins or until risen: springy and golden and a skewer poked into the middle of the centre of the cake comes out clean. Cool in the tin then transfer to a wire rack to cool completely.

◊ For the filling, whisk the cream in a bowl until thick and peaks form. Spread one cake with a thick layer of strawberry jam, then gently lay the cream on top. Note that the cream and jam don’t need to completely reach the edge of the sponge as both will spread out once the cake is cut.

◊ Add a layer of strawberries, and gently rest the other cake on top.

◊ Pop a couple of strawberries on top and dust with icing sugar to serve.

This cake was also so delicious, but don’t do what I did and go to the shower whilst the cakes were cooking. They may have gotten a tiny bit burnt. The cake still tasted good nether the less.


ENGL8721I really hope you all enjoyed reading this post. Get baking!!

Thanks for reading,

Love from Liv xo






Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this:
search previous next tag category expand menu location phone mail time cart zoom edit close