The Ultimate Carrot Cake
Well, it has to be said. There have been many versions over the years, but this is the ultimate and it’s great for a birthday or any other celebration. At the football club we make them into little cakes, and half the mixture makes six large or twelve small cup cakes.
|175g dark brown soft sugar|
|2 large eggs|
|150ml sunflower oil|
|200g wholemeal self-raising flour|
|3 level teaspoons mixed spice|
|1 level teaspoon bicarbonate of soda|
|200g carrots, peeled and coarsely grated|
|grated zest of 1 orange|
|50g desiccated coconut|
|50g toasted pecan nuts, chopped (see recipe for toasting instructions)|
|For the cinnamon icing:|
|2 x 250g tubs mascarpone|
|1 heaped teaspoon ground cinnamon|
|2 tablespoons milk (or orange juice)|
|1 rounded tablespoon golden caster sugar|
|50g chopped toasted pecan nuts (to finish)|
|For the syrup glaze:|
|75g dark brown soft sugar|
|juice of 1 small orange|
|1 tablespoon lemon juice|
|Need help with conversions?|
|Equipment: Two 20cm by 4cm sponge tins, bases lined with parchment or liners|
This recipe is from Delia's Cakes
Now to make the cake. First place the sugar, eggs and oil in a bowl and whisk them together with an electric hand whisk for 2–3 minutes until the sugar has dissolved. Next sift the flour, spice and bicarbonate of soda into the bowl – the little bits of bran left in the sieve can be tipped in at the end. Now fold all this in gently.
After that, add the rest of the cake ingredients. Then divide the mixture evenly between the prepared tins and level them off with the back of a tablespoon.
Bake the cakes near the centre of the oven for 30 minutes until they are springy and firm in the centre.
While the cakes are cooking make the icing by simply whisking the mascarpone, cinnamon, milk (or orange juice) and sugar in a bowl till smooth and fluffy. Then cover the bowl and chill until needed.
For the syrup glaze, whisk together the sugar and fruit juices in another bowl, and as soon as the cakes come out of the oven, first stab them all over with a skewer and then spoon the syrup evenly over the hot cakes. After that they need to cool in their tins in order to soak up all of the syrup.
As soon as they are completely cold remove them from the tins. Place one of the cakes on a serving plate, spread one third of the icing all over, then place the other cake on top and finally cover the top and sides with the remaining mixture.
If you are not going to serve it straight away, cover and chill until needed.
But don’t forget to decorate with the nuts just before serving
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In the late ’70s this cake went down a storm, and still people tell me they always have it on their birthday! Because it is not made with flour it’s incredibly light and soufflé-like.
Not believing it was possible, Delia found that, in fact, a low-fat carrot cake is one of the quickest, easiest cakes to make - and it's now become a firm favourite.
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