Carrot Top

Is anyone else incredibly tired of this never ending crappy weather? It’s MAY, why are you still raining?!! Not only raining, but blustery and cold. I’m sick of wearing jumpers and coats and putting on numerous pairs of socks and tights. The weather is to blame for this rather autumnal recipe today, and it brightens up my day just slightly.

I first made this a few years ago and it went down a treat. It’s one of those fail safe cakes and after having a major kitchen disaster earlier that resulted in grating my thumb nail half away, staining my nice WHITE jumper in caramel, and then throwing the whole dish away, I needed something that was going to cheer me up and not destroy everything in the process.

Untitled

FOR THE CAKE

  • 140g raisins
  • tablespoons orange juice
  •  zest of orange
  • 125ml olive oil
  • 115g wholemeal flour
  • teaspoon baking powder, plus a pinch
  • teaspoon bicarbonate of soda
  • teaspoon of ground cinnamon
  • 140g dark muscovado sugar
  • 280g carrots, grated
  • 100g mixed nuts, chopped finely
  • eggs
  • 115g self raising flour

FOR THE FROSTING

  • 100g light soft cheese, chilled
  • 100g quark
  • tablespoons icing sugar
  • large handful of mixed nuts for topping

1) In a bowl, combine the raisins, zest and juice of the orange and leave overnight. If you are short for time then leave for an hour.

2) Preheat the oven to 160C and line a cake tin.

3) In a bowl, mix together the wholemeal and self raising flours, baking powder, bicarb of soda and cinnamon. Set aside.

4) Separate the yolk and the white of one of the eggs. Break the other egg into the bowl with the yolk in and mix in the sugar. Beat until foamy. Slowly add the oil and mix thoroughly.

5) Tip in the dry ingredients, half at a time, and then fold in the grated carrots, raisins, and the liquid they were in.

6) Add the pinch of baking powder to the egg white and then mix until your get soft peaks. Fold this into the mixture.

7) Scrape everything into the cake tin, and lightly tap on a surface. Bake for 1 hour or until a skewer inserted into the middle comes out clean. Remove from the oven and leave to cool in the tin for 5 minutes before removing onto a wire rack and leaving to cool completely.

8) FOR THE FROSTING/ Stir together the soft cheese, quark and sifted icing sugar until just combined. Smooth over the cooled cake and top with mixed nuts.

Advertisements

4 thoughts on “Carrot Top

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s