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Carrot Cake
Carrot Cake
You Are Sorted | P.143
Makes 8
Ingredients
For the cake
250 ml sunflower oil
4 large eggs
225 g soft light brown sugar
1 lemon
150 g carrots
240 g self-raising flour
1⁄2 tsp bicarbonate of soda
2 tsp cinnamon powder
1⁄2 tsp ground ginger
150 g walnuts roughly chopped
For the icing
50 g unsalted butter softened
250 g cream cheese
500 g icing sugar
1 tsp vanilla extract
1 lemon
To decorate
100 ml water
100 g soft light brown sugar
8 baby carrots trimmed
8 walnut halves
Method
Preheat the oven to 180°C. Grease 2 cake tins (20cm diameter) and line the bottom with baking paper.
Pour the oil into a large mixing bowl with the eggs, sugar and the zest of the lemon. Wash then grate the carrots and stir them in. In another bowl combine the flour, bicarbonate of soda, cinnamon and ginger. Pour the egg mix into the flour mix and fold them together until fully combined. Add the walnuts and stir to distribute evenly.
Divide the batter between the 2 cake tins and bake for 25 minutes. Turn the cooked sponges out onto a wire rack and leave to cool.
Beat the butter and the cream cheese together in a large mixing bowl. Carefully tip in the icing sugar and work it in with the vanilla. Zest the lemon and fold the zest into the icing.
Pour the water into a small saucepan and add the sugar and trimmed carrots. Put the saucepan over a high heat and let it bubble down to a caramel that coats and sticks to the carrots. Carefully remove the carrots to a tray lined with baking paper and leave to cool.
Spread the icing over the top of both cooled sponges. Stack one sponge on top of the other and arrange the walnut halves and candied carrots on the top layer.
Carrot Cake
Carrot Cake
You Are Sorted | P.143
Makes 8
Ingredients
For the cake
250 ml sunflower oil
4 large eggs
225 g soft light brown sugar
1 lemon
150 g carrots
240 g self-raising flour
1⁄2 tsp bicarbonate of soda
2 tsp cinnamon powder
1⁄2 tsp ground ginger
150 g walnuts roughly chopped
For the icing
50 g unsalted butter softened
250 g cream cheese
500 g icing sugar
1 tsp vanilla extract
1 lemon
To decorate
100 ml water
100 g soft light brown sugar
8 baby carrots trimmed
8 walnut halves
Method
Preheat the oven to 180°C. Grease 2 cake tins (20cm diameter) and line the bottom with baking paper.
Pour the oil into a large mixing bowl with the eggs, sugar and the zest of the lemon. Wash then grate the carrots and stir them in. In another bowl combine the flour, bicarbonate of soda, cinnamon and ginger. Pour the egg mix into the flour mix and fold them together until fully combined. Add the walnuts and stir to distribute evenly.
Divide the batter between the 2 cake tins and bake for 25 minutes. Turn the cooked sponges out onto a wire rack and leave to cool.
Beat the butter and the cream cheese together in a large mixing bowl. Carefully tip in the icing sugar and work it in with the vanilla. Zest the lemon and fold the zest into the icing.
Pour the water into a small saucepan and add the sugar and trimmed carrots. Put the saucepan over a high heat and let it bubble down to a caramel that coats and sticks to the carrots. Carefully remove the carrots to a tray lined with baking paper and leave to cool.
Spread the icing over the top of both cooled sponges. Stack one sponge on top of the other and arrange the walnut halves and candied carrots on the top layer.