It is not the first time I am baking a carrot cake but it is definitely the first time I am really happy with the way it tastes and looks.
This is by far my daughters favourite cake. Every time there is a celebration – birthday, Easter, Christmas etc. – my girls ask for this cake and I can’t blame them really.
The flavour brought by the carrots combine with walnuts and the cream cheese cream is just sublime! I can say that this will be our family cake.
I made this for Easter so its quite a while since then – you will have to forgive me for not putting any more recipes here actually.
- For the sponge:
- 175 g dark brown soft sugar
- 2 large or 4 small eggs at room temperature
- 120 ml sunflower oil
- 200 g wholemeal self-raising flour
- 1½ level teaspoons bicarbonate of soda
- 3 teaspoons of mixed spice
- grated zest 1 orange
- 250 g carrots grated
- 175 g sultanas
- 100 g walnuts
- For the topping:
- 1 x 250 g Philadelphia or other soft cheese
- 20 g caster sugar
- 2 teaspoons vanilla extract
- 1 rounded teaspoon ground cinnamon
- For the syrup glaze:
- juice ½ small orange
- 1 dessertspoon lemon juice
- 40 g dark brown soft sugar
- What else you need:
- 2 round tins or just one high one
- mixing bowl
- half walnuts to decorate the cake on the outside
- Preheat oven at 170C.
- First we will prepare the sponge mixture. Start by whisking the 175g of sugar, the eggs and oil together in a bowl. You an use an electric mixer but I done quite well without one.
- Then sift together the flour, bicarbonate of soda and the mixed spice on top of the eggs,oil and sugar mixture. Add the flour in batches and mix after each batch.
- Then fold in the orange zest, carrots,walnuts and sultanas.After that pour the mixture into the prepared tins and bake on the centre shelf of the oven for 35-40 minutes. The sponge needs to be well risen and to feel firm and springy to the touch when lightly pressed in the centre.
- While the cake is cooking, make the topping by mixing all the ingredients in a bowl. Mix well until the composition is light and fluffy.Then cover with clingfilm and chill for 1-2 hours or until needed. To make the syrup glaze, whisk together the fruit juices and sugar in a bowl.
- When the cake comes out of the oven, stab it all over with a skewer and quickly spoon the syrup over as evenly as possible. Leave the cake like that to cool.
- When the cake is completely cold, remove it from the tin,place it on your choice of platter, spread the topping between the two sponges and all over the top and add the walnuts as decoration. You could also dust with a little bit of cinnamon.