A British classic: carrot cake

Carrot cakeNot quite sure if it is actually British, but it surely isn’t a Belgian classic! I discovered this cake on my visits to London and became a big fan, so it was about time to give it a go. I decided to try Rachel Allen‘s recipe from her cookbook Bake which seemed to use most of the ingredients I expected to find in it.

Preheat the oven to 150 C and line a loaf tin with greaseproof paper. Beat 2 eggs in a large bowl, then add 140 ml vegetable oil, 200 g soft brown sugar, 300 grated carrots, 100 g raisins and 75 g chopped nuts (use pecans or walnuts, or leave them out if you’re not a fan). Now add the dry ingredients: 180 g self-raising flour, a pinch of salt, 1/2 tsp bicarbonate of soda, 1 tsp ground cinnamon, 1/2 tsp freshly grated nutmeg and 1/2 tsp mixed spice and mix with a wooden or metal spoon to bring the mixture together.

Pour the mixture in the prepared loaf tin and bake in the oven for 1 h – 1h15 until a skewer inserted in the middle comes out clean. Allow to cool in the tin for 5 min before turning onto a wire rack to cool completely. You can already serve it like this, or you can add a layer of cream cheese icing.

For the icing, beat 250 g cream cheese (straight from the fridge) and 50 g softened butter  in a bowl until combined. Add 1 tsp vanilla extract, 275 g icing sugar and the zest of 1 orange and mix to combine. The icing should be smooth and quite thick. Make sure the butter is softened by leaving it a room temperature for a while. This time, don’t soften it in the microwave, because it will be slightly melted which is too soft. Also, this is the recipe if you use regular cream cheese (like philadelphia), which has a good consistency. If, like me, you decide to go for a tastier option by using De Brabander (by Campina) cheese, only use half the amount stated in the recipe because it’s quite runny. I’m talking from experience here, my icing ran faster then Usain Bolt! If yours is too runny, just put it in the fridge for a while to stiffen. If that doesn’t work, add more icing sugar until you reach the right consistency (you may want to add a squeeze of lemon juice as well). If, on the other hand, yours is too hard, don’t be tempted to loosen it with water or more cheese. Just dip your knife in a bowl of hot water before spreading it out. Enjoy!

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3 thoughts on “A British classic: carrot cake

  1. Pingback: Always a winner: New York cheesecake | Deliciously Sarah

  2. Pingback: My boyfriend’s favourite: coffee & walnut cake « Deliciously Sarah

  3. Pingback: A family favourite: bread pudding « Deliciously Sarah

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