Daisy Garnett's Carrot Cake
Over a year ago
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Ingredients
- a little butter for greasing
- a little flour for dusting
- 300g self-raising flour
- 5 medium-large peeled carrots (about 400g grated weight)
- 1 small orange, juice and zest (a blood orange if in season)
- 160g good raisins such as lexia raisins or else good sultanas
- ¼tsp bicarbonate of soda
- ½tsp baking soda
- 1tsp ground cinnamon
- ½tsp ground cloves
- ¼tsp grated nutmeg
- ¼tsp salt
- 4 large free-range eggs
- 250g golden caster sugar
- 300ml sunflower oil
- 130g butter
- ½tsp vanilla extract
- 250g cream cheese
- 100g icing sugar
Accompaniment
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Method
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1
Preheat the oven to 180C/160C fan/350F/gas 4.
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2
Line the bottom of two 23cm spring-form tins with baking parchment and lightly grease all over with a bit of butter.
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3
Dust the sides and bottom of the tins with a fine sprinkling of flour.
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4
Grate the carrots into a bowl and add the orange zest.
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5
Put the orange juice into a separate bowl and add the raisins or sultanas so that they soak up some of the juice.
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6
Mix together the flour, bicarbonate of soda, baking soda, cinnamon, ground cloves, nutmeg and salt.
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7
Put the eggs and sugar into a large bowl and beat together, preferably using an electric mixer.
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8
Add the sunflower oil slowly while continuing to beat until everything is mixed together.
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9
Add the carrots with their orange zest, give the mixture a stir, then sift in the flour and spices.
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10
Fold everything together gently using a large metal spoon until just combined.
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11
Finally fold in the raisins and any of the juice left in the bottom of the bowl.
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12
Pour equal amounts of the mixture into the two tins and bake in the oven for about 30 minutes or until a skewer comes out clean.
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13
Let the cakes cool in their tins for about 10 minutes before turning them out onto a wire cake rack.
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14
Allow them to cool completely before icing.
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15
Blend the butter, vanilla extract and cream cheese together well.
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16
Sift in the icing sugar and mix it in until it has the consistency of a thick cream.
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17
Spread the icing on top of one cake, then sandwich the other on top and spread the rest over the top and sides of the cake.
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18
Chill the iced cake for two hours before attempting to cut it.
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