Carrot Cake

I can’t believe that in over a year of writing this blog with Simon, that I have never shared my Carrot Cake recipe with you. I have served this cake up at countless Riverford Lunches over the years and everyone is always after the recipe. So here it is. By the way, when I say “my” Carrot Cake recipe, I actually blatantly stole it  from the fabulous “Baking with Passion” by Dan Lepard.

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Carrot Cake

This cake can be dairy-free if you use a different icing. This is a big cake. You can half the recipe for a smaller one, or it works well as cupcakes too. Just cook for a little less time.

Serves: 10-12

300g self raising flour

1/4 tsp baking powder

1/4 teaspoon bicarbonate of soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon grated nutmeg

pinch of salt

4 eggs

335ml sunflower oil

450g sugar

125g of grated carrots

140g chopped walnuts

2 tbsp boiling water

Icing:

175g unsalted butter softened

300 full fat cream cheese softened

200g icing sugar sifted

Pre-heat the oven to 170C. I use two spring form tins (23 cm) that I butter bottom and sides. Cover the buttered bottoms of the tins with a circular piece of baking paper. Separate 2 of the 4 eggs. In a large bowl (or food processor) beat together both the oil and the sugar. Add the whole eggs one at a time, beat the mixture well before adding the two egg yolks. Stir in both the grated carrots and the chopped walnuts. Fold in the flour, baking powder, bicarbonate of soda, spices and salt then add the boiling water. In another bowl, whisk the 2 egg whites to soft peak stage. Fold it into the batter. Divide the cake mixture between the two tins. Bake for 35 – 45 minutes or until a skewer inserted at the centre of the cake comes out clean. Let the cakes cool before removing them from the tins.

Make sure the butter is really soft before making the icing. Whisk all the ingredients together with a electric mixer until thick like frosting. Make sure your cake is really cool before you ice it. In summer, keep the icing in the fridge until you are ready to use it. Sandwich some icing between the two tiers of cake and then cover the rest with what remains.

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