Carrot Cake

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Carrot Cake

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jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Sat May 23, 09 8:51 am Post subject: Carrot Cake

Ingredients

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

Recipe

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, 200ï¿½C 400ï¿½F

Then turn it down to 170ï¿½C, 325ï¿½F 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.

Comments

I left out the nuts, so didn't need to faff about turning the heat up and down.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Tue Apr 08, 14 11:50 am Post subject:
FAO Snowball This time I used walnuts, and still did no faffing. Also I made it all in one big tin which I thought worked fine. I probably cooked it for a bit longer.

snowball
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 6246
Location: swindon

Posted: Tue Apr 08, 14 4:32 pm Post subject:
Thank you. Will definitely make this week. It is very scrummy cake.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Wed Nov 05, 14 11:21 pm Post subject:
This is a damn good cake. I might make one soon.

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Sun Nov 30, 14 10:50 am Post subject:
Bump

Cathryn

Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion

Posted: Sun Nov 30, 14 7:20 pm Post subject:
"Shall I do a Carrot cake for..." "NO!"

jamanda
Downsizer Moderator

Joined: 22 Oct 2006
Posts: 35057
Location: Devon

Posted: Sun Nov 30, 14 8:13 pm Post subject:
for Cathryn? YES!

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Sun Nov 30, 14 9:15 pm Post subject:
But it may have been: ...for Christmas dinner? In which case I'm fully committed to the No vote.

Cathryn

Joined: 16 Jul 2005
Posts: 19856
Location: Ceredigion

Posted: Sun Nov 30, 14 10:43 pm Post subject:
You are both right. X

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