15 January 2013

Totally zingy carrot cake with a cream cheese topping

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
150g sultanas
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.

Add your sunflower oil and using an electric whisk, mix both ingredients together- don't worry if your mixture looks like a bit of a lumpy mess at this stage!

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.

The cakes are done when golden and springy to the touch. To test it further, push a knife down into the cake and it should come out clean. 

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.

Using a palette knife, spread a thin layer of icing over the base of the cake and then use the rest to create a generous layer on top

Serve on a beautiful plate to lots of eager friends and family- I like my slice still slighty warm as the icing melts- even more delicious!

This recipe is adapted from a recipe found on the Good Housekeeping website.

1 comment:

  1. Mandy Mackinnon6 March 2013 at 18:36

    Have just cooked these in muffin cases instead of cake tins but they are still divine!


Thank you so much for taking the time to comment. It's really appreciated and lovely to hear some feedback. Katie x