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Delicious Carrot Cake Recipe

This document provides a recipe for a carrot cake that serves 8 and takes 1 hour and 20 minutes to prepare. It includes detailed ingredients and step-by-step instructions for making the cake and a lime mascarpone icing. The cake features a mix of carrots, nuts, and spices, and is topped with a creamy icing made from mascarpone and cream cheese.

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ciarafib13apple
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40 views2 pages

Delicious Carrot Cake Recipe

This document provides a recipe for a carrot cake that serves 8 and takes 1 hour and 20 minutes to prepare. It includes detailed ingredients and step-by-step instructions for making the cake and a lime mascarpone icing. The cake features a mix of carrots, nuts, and spices, and is topped with a creamy icing made from mascarpone and cream cheese.

Uploaded by

ciarafib13apple
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd

CARROT CAKE

1 HR 20 MINS NOT TOO TRICKY SERVES 8

INGREDIENTS METHOD

FOR THE CAKE 1 Preheat the oven to 180ºC/350ºF/gas 4.

2 Grease and line a 22cm-square cake tin or a


250g unsalted butter,
round equivalent with greaseproof paper.
softened
3 Beat the butter and sugar together by hand or
in a food processor until pale and fluffy.
250g light brown soft sugar

4 Beat in the egg yolks one by one, and add the

5 large free-range eggs orange zest and juice.

5 Stir in the sifted flour and baking powder, and


zest and juice of 1 orange add the ground almonds, walnuts, spices and
grated carrot and mix together well.

170g self-raising flour, sifted 6 In a separate bowl, whisk the egg whites with a
pinch of salt until stiff, then gently fold them
into the cake mix.
1 slightly heaped teaspoon
baking powder 7 Scoop the mixture into the prepared cake tin
and cook in the preheated oven for about 50

100g ground almonds minutes until golden and risen. You can check
to see if the cake is cooked by poking a
cocktail stick into it. Remove it after 5 seconds
100g shelled walnuts, and if it comes out clean the cake is cooked; if
chopped, plus a handful for slightly sticky, it needs a bit longer, so put it
serving back in the oven.

8 Leave the cake to cool in the tin for 10 minutes,

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1 heaped teaspoon ground then turn it out on to a rack and rest for at least
cinnamon an hour.

9 Mix all the icing ingredients together and


a pinch of ground cloves spread generously over the top of the cake.
Finish off with a sprinkling of chopped walnuts.

a pinch of ground nutmeg

½ teaspoon ground ginger

250g carrots, peeled and


coarsely grated

sea salt

FOR THE LIME


MASCARPONE ICING

100g mascarpone cheese

200g full-fat cream cheese

85g icing sugar, sifted

zest and juice of 2 limes

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