Cinnamon Carrot Cake
Serves: Makes 20 slices
Takes: 30 mins to 1 hour
I love carrot cake and all desserts work well with sweet spices. I've used half wholemeal flour and half self raising flour to make the cake batter here and rapeseed oil to keep the cake moist.
Ingredients
200g raisins
50g stem ginger or crystallised ginger, roughly chopped (optional)
1 orange, zest and juice
170g wholemeal flour
170g self raising flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons bicarbonate of soda
2 teaspoons cinnamon powder
3 eggs
210g muscovado sugar
175ml rapeseed oil
420g grated carrot, after peeling
For the cream cheese frosting:
500g light cream cheese, I like Philadelphia
zest of 1 orange and 1 lemon, and little juice of each
few tablespoons icing sugar
Method
Preheat the oven to 160°C / 325°F / gas 3. Using a little oil, lightly grease the base and sides of a deep roasting tin (around 20cm x 30cm) and line the base with parchment paper.
Put the raisins and stem ginger (if using) in a bowl and add the zest of the orange. Squeeze in the juice. Mix and leave to soak while you make the cake batter.
In a bowl mix together the wholemeal flour, self raising flour, baking powder, bicarbonate of soda and cinnamon powder.
Separate 2 eggs. Place the whites in a large bowl and whisk together with a pinch of baking powder until they form soft peaks.
Add the yolks to another large bowl, adding the remaining egg and pour in the sugar. Mix together until foamy before you start pouring in the oil a little at a time until well mixed.
Add in half the flour mixture and mix well before adding in the rest.
Fold in the carrots and soaked raisins, including all the juice, followed by the firm whisked egg whites.
Pour into the lined tin and shake the tin to level it out.
Bake in the centre of the oven for 40 - 45 minutes. Test it by inserting a skewer into the centre, it should come out clean.
Leave to cool in the tin for around 10 minutes. In the meantime make the cream cheese frosting by whisking all the ingredients together. Taste and add more icing sugar if you like. Pop in the fridge until you need it.
Turn out the cake onto a wire rack and leave to cool completely.
Cut the cake horizontally through the middle so you have two layers. Spread half the cream cheese frosting on top of one layer, and then put the other cake layer on top. Spread over the remaining cream cheese frosting. Cut into large squares.
My Tip: Sometimes I like to sprinkle over some freshly grated chocolate as a little extra treat. You can keep the cake in an airtight container in the fridge for up to a week, making sure you let it get to room temperature before enjoying.
