After last weeks insult to Swiss Rolls, Brendan has vowed to make a better offering to one of his favourite desserts, the Carrot Cake!
This is a recipe by the one and only Rachel Allen, with a few slight twists from her original.
With 300g of grated carrot, this recipe would go down a treat with Bugs Bunny!
For Carrot Cake
- 140ml oz vegetable oil, plus extra for greasing
- 2 free-range eggs
- 200g light brown sugar
- 300g grated carrot (grated weight)
- 75g pecans, walnuts & sunflower seeds (chopped)
- 180g self-raising flour
- 1 pinch salt
- ½ tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ½ tsp freshly grated nutmeg
- ½ tsp mixed spice
For the cream cheese icing
- 180g full-fat cream cheese, chilled (1 tub of Philadelphia oiginal)
- 50g butter, at room temperature
- 1 tsp vanilla extract
- 50g icing sugar, sifted
Mixed softened Butter with the cream cheese until smooth. Sift in icing sugar and mix until smothened (if that’s a word)
- Preheat the oven to 150C/130C Fan/Gas 2. Oil and line a 900g/2lb loaf tin (approximately 13x23cm/5x9in) with baking paper.
- For the carrot cake, beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts.
- Sift in the remaining cake ingredients and mix using a wooden or large metal spoon until well combined.
- Pour the mixture into the prepared loaf tin, smooth the surface and bake for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean.
- Remove from the oven and allow the cake to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving.
- For the icing, beat the cream cheese and butter together in a bowl until well combined. Add the vanilla extract, icing sugar and orange zest and mix until the icing is smooth and thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve.
If you have left over batter you can sprinkle in an extra pinch of cinnamon and light brown sugar to make small carrot cake cookies! They’re basically like gingernut biscuits but a little more chewy and delicious!!