Carrot Cake
Created by Jamanda, Friday, 12 October 2007
Description
Credit is due to Delia for this one.
It's very, very good.
Ingredients
At a glance
Cuisine
Cooking Method
Type
Preparation Time
Cooking Time
Budget
Seasonality
Course
- For the cake
- 7 oz (200g) wholemeal S-R flour
- 3 level teaspoons mixed spice
- 1 level teaspoon bicarbonate of soda
- 6 oz (175g) dark brown soft sugar, sifted
- 2 large eggs
- 5fl oz (150ml) sunflower oil
- grated zest one orange
- 7 oz (200g) carrots peeled and coarsely grated
- 4oz (110g) sultanas
- 2oz (50g) dessicated coconut
- 2oz (50g) pecan nuts
- For the glaze
- juice 1 small orange
- 1tablespoon lemon juice
- 3oz (75g) dark brown sugar
- For the topping (this is VERY good)
- 1 x 250g tub mascarpone
- 1 x 250g tug fromage fraise (8% fat)
- 1 rounded tablespoon golden caster sugar
- 1 heaped teaspoon ground cinnamon
- To decorate
- 2oz pecans
Method/steps
- You will need 2 x 8 in sandwich tins, 1 1/2" deep, bases lined with baking parchment
- Preheat the oven to gas mark 6, 200°C 400°F
- Then turn it down to 170°C, 325°F when you have toasted the pecan nuts
- First place the pecans on a baking sheet and roast in the oven for 8 minutes.
- Chop half of them roughly for the cake, and the other half more finely for decoration.
- Turn the oven down.
- Whisk the sugar, eggs and oil together for 2-3 minutes until all sugar has dissolved.
- Sift the flour, mixed spice and Sodium bicarbonate into the bowl.
- Stir in gently, followed by all the other cake ingredients.
- Divide the mixture between the two cake tins and bake in the centre of the oven for 30 mins.
- Meanwhile, make the topping by whisking all the ingredients together until light & fluffy. Cover with clingfilm and chill for 1 - 2 hours.
- To make the syrup glaze whisk together the sugar and fruit juices. When the cakes come out of the oven stab them all over with a skewer and quickly spoon the syrup over the hot cakes.
- Leave them aside to cool in their tins, during which time the syrup will be absorbed. When completely cold, remove from tins. Sandwich together with 1/3 topping and spread the remaining 2/3 over top and sides, covering completely. Scatter toasted pecans over just before serving.
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