I love carrot cake. There isn't too much more for me to say, other than that I could sit and eat this entire cake in one go. Of course I didn't eat it all myself as that would be too naughty and I'd feel immensely sick. Instead I shared it with those I baked it for - my family. You could of course bake a cake just for yourself, but I feel that a cake is best shared.
I've cooked (and eaten) countless carrot cakes, but this recipe is the one I think works best. The ground almonds keep the sponge super moist and give it a nice crumb, and I rather controversially omit nuts from the mixture. Why? Because I can.
I made this cake with four layers as I quite like having the cream cheese frosting throughout the cake rather than just on top of it. You could just do two or three layers, but this time I went for four. You just need a sharp knife and a steady hand to cut the cake relatively evenly.
This cake is best served with copious amounts of tea and a dash of family gossip.
- 200g self-raising flour
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- 100g ground almonds
- 270g grated carrots
- 250g light brown sugar
- finely grated zest of one orange
- 3 eggs (beaten)
- 130ml sunflower oil
And for the frosting...
- 250g mascarpone
- 200g full-fat cream cheese
- juice of one lime
- 100g icing sugar
- walnuts to decorate
- Preheat the oven to 180 degrees (160 for a fan oven). Grease and line a tin approximately 20cm in diameter (a springform tin would be best).
- Sieve the flour, baking powder, and spices into a bowl then add the ground almonds and mix well. Add the carrots and mix well. Then add the sugar, zest, eggs, and oil and mix really well until combined. You can do this the old-fashioned way with a wooden spoon or you could use an electric mixer.
- Pour the cake mixture into the prepared tin and bake for 1 hour or until the skewer comes out clean. Remove the cake from the oven and allow to cool completely on a cake rack before removing from the tin and icing the cake.
- Whisk together all of the frosting ingredients until smooth, creamy and well combined. Remove the cake from the tin and with a careful hand slice your cake horizontally into your desired number of layers. Using a spatula, spread a thin layer of the frosting on each slice, adding the next layer of cake as you go. Finish with a layer of frosting on top and decorate with a few chopped walnuts and perhaps a little extra orange zest.