This weekend I was getting ready to face the cold back up in Edinburgh and in need of a last few home comforts before heading back to typical uni food.
This is one of my all time favourite recipes and has a key place in my recipe file.
It's also so easy to adapt to gluten free- in fact I think it tastes better with gluten free flour as the cake is more moist and less stodgy compared to your normal sponge.
And the creamy philadelphia icing is irresistable- trust me!
to make one large cake
250ml sunflower oil
225g light muscovado sugar
3 large eggs
225 (gluten free) self-raising flour
large pinch of salt
1/2 tsp each of ground mixed spice, ground nutmeg and ground cinnamon
250g carrots, coarsely grated
zest of 1 orange
50g butter (preferably unsalted or slightly salted)
225g pack cream cheese (I use philadelphia)
25g icing sugar
1/2 tsp vanilla extract
Start by greasing your cake tins and line with baking paper. Be sure to cover the sides of the tins too.
Measure out your light muscovado sugar into a large mixing bowl.
Slowly incorporate your eggs into the mixture, adding them one at a time and mixing well in between.
After all 3 eggs have been added your mixture should appear slightly lighter, as shown below:
Still dont worry about lumps of sugar- I find they melt when baking into glorious dark caramel!
Next, measure out your flour, salt and spices and then sieve into the wet ingredients
Gently fold the flour and spices into the sugar, oil and eggs using a large metal spoon- try not to overwork the mixture
When the dry ingredients are fully incorporated, peel your carrots: you need about 250g grated carrot which is about 2 medium carrots when peeled
Grate your carrots using the coarse side of a grater
Add your carrots to the mixture, followed by the sultanas and orange zest
Then spoon into your prepared tins and bake at 180°C for roughly 25-30 mins.
Carefully remove the baking paper from the cakes and cool
Whilst the cakes are cooling, make your icing by whisking the cream cheese and butter together and then add your vanilla extract and icing sugar, whisking again until you have a smooth and velvety icing.
This recipe is adapted from a recipe found on the Good Housekeeping website.