Carrot cake

Carrot cake

By
From
Desserts
Serves
8

The idea of decorating the cake in this way comes from a French method of cooking carrots. Boil them quickly so they cook in the evaporating water, leaving a buttery, sugary glaze in the pan to swirl the cooked carrots in.

Ingredients

Quantity Ingredient

For the cake:

Quantity Ingredient
200g carrots, peeled and coarsely grated
175g dark soft brown sugar
2 large eggs
150ml olive oil, (not virgin olive oil)
200g wholemeal self-raising flour
1 tablespoon ground mixed spice
1 teaspoon bicarbonate of soda
80g pecans, roughly chopped
1 lemon, grated zest
110g sultanas
25g raisins
50g desiccated coconut

For the icing:

Quantity Ingredient
250g mascarpone
250ml double cream
2 tablespoons icing sugar

For the carrot decoration:

Quantity Ingredient
300g baby carrots, (washed)
1 teaspoon salt
70g sugar
50g butter

For the banana tuiles:

Quantity Ingredient
1 ripe banana, peeled and roughly chopped
1 medium egg white

To decorate:

Quantity Ingredient
Spun sugar

Method

  1. Pre-heat the oven to 190ºC. Lightly grease a 25cm, 6cm deep cake tin and line the base with baking parchment.
  2. To make the cake, whisk the sugar, eggs and oil together in a bowl with an electric hand whisk for 3–4 minutes until smooth. Now sift the flour, mixed spice and bicarbonate of soda into the bowl, tipping in any bits left in the sieve. Stir together gently, then add the remaining cake ingredients.
  3. Pour the cake mixture evenly into the tin and bake on the centre shelf of the oven for 35–40 minutes. It should be nicely risen and feel firm and springy to the touch when lightly pressed in the centre. If not, give it another few minutes and test again. Remove the cake from the tin and cool on a wire rack.
  4. Make the icing by mixing all the ingredients together in a bowl until light and fluffy. Cover with clingfilm and leave in the fridge until you are ready to ice the cake.
  5. To make the glazed carrots, trim the green carrot stalks to 2.5cm in length. Place the carrots in a saucepan and just cover with cold water. Add the salt, sugar and butter, bring to the boil and boil quickly for 5–6 minutes. The carrots will cook as the water evaporates, and a glaze is formed in the bottom of the pan. Coat in the glaze, remove from the pan and leave to cool.
  6. To make the banana tuiles, purée the banana in a mini blender, add the egg white and whiz together. Spread the batter onto silicone paper on a baking tray in a very thin layer in the desired shapes. Bake in the oven at 180ºC for 20–30 minutes until brown. Remove the tuiles from the tray while still hot and leave to cool.
  7. To decorate, spread the icing roughly over the top of the cake. Garnish the top with the banana tuiles, sugared carrots and lengths of pulled sugar.
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