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Octavia's Carrot Cake

February 19, 2018

 

 

Cake ingredients

Makes 2 8" round cake tins.

 

175g Plain Flour

3/4tsp Baking Powder

3/4 tsp Bicarbonate of Soda

1tsp Ground Cinnamon (or to taste)

1tsp Ground Ginger (or to taste)

1/4tsp Salt

285ml Sunflower Oil

325g Caster Sugar

3 Large Eggs

225g Grated Raw Carrots

 

Icing Ingredients

Makes enough to cover sides of the cake (make half quantities if only necessary in between layers and on the top, as in photos)

 

500g Full Fat Mascarpone
300g Powdered Icing Sugar 
Finely Grated Zest of 1 Large Orange

Juice of 1/2 Orange
200ml Double (heavy) Cream

Instructions

 

1. Grate the carrots and set aside. Preheat the oven to 180 degrees celsius. Prepare your cake tins, lining the bottom with baking paper and greasing the sides.

2. Weigh out the dry ingredients; flour, baking powder, bicarb, salt and spices. Preferably sieve the flour.

 

 

3. Beat the oil and sugar together with an electric hand-mixer/whisk (or a manual whisk if you're brave!) until there are no clumps of sugar and it looks slightly frothy.

 

4. Add the eggs one at a time, each with a spoon of the dry ingredients, continuing to mix in between.

Once all the eggs are added and beaten in, add the rest of the dry ingredients and carry on mixing/whisking for a minute or so.

 

5. Add the grated carrot, using a spatula to fold through. DON'T over-mix, or stir, as this will take the air out of the mixture.

 

 

6. Bake at 180 for 30-35 minutes and then turn down to 170 for the last 15. A knife should come out clean. It is tricky to get the baking time exactly right for this cake because it is already a brown colour! However, it is a very moist mixture, so even if you leave your cake for 10mins longer than advised here it is unlikely to end up dry.

 

7. Once baked, take out of the oven and leave to cool in the tins for 5minutes or so before turning out onto a wire rack to cool.

 

Now to make the icing!

 

1. Place the mascarpone, icing sugar, orange zest and juice, and icing sugar in a large bowl. Beat with an electric mixer on a low speed until smooth.

 

 

2. Add the cream and whisk at a high speed just until it becomes stiff; be careful not to overmix it. Cover and store in the fridge until needed.

 

3. Once the cakes have cooled, spread one layer generously with icing before placing the other on top and covering in the remaining icing.

 

This cake looks fantastic decorated with walnuts, dried orange or even sugared carrot ribbons.​

 

 

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