Carrot Cake

Carrot Cake

Here's my version of the all time classic carrot cake. 

Popularised during the second world war due to food rationing, as carrots were a cheaper and more plentiful alternative to flour and sugar and could therefore both help sweeten and bulk out the mix. It has seen a resurgence during the economic downturn, but you can't really say for the same reasons, more just the fact that it never ceases to put a smile on the face of anyone who scoffs a mouthful.

Preparation time approx 25mins

Cooking time 40mins

Ingredients:

• 175g light brown sugar
• 175ml Sunflower oil
• 3 large Eggs, lightly beaten
• 3 Carrots grated
• 100g Raisins
• 50g Pecans
• grated zest of 1 Orange
• 175g Self-raising Flour
• 1 tsp Bicarbonate of Soda
• 1 tsp ground Cinnamon
• ½ tsp grated Nutmeg (ground is also fine) 
• ½ tsp ground Ginger

Cream Cheese Icing/Frosting

• 175g icing sugar
• 150g soft cheese (Philadelphia, other brands are available :)
• zest of lemon or orange

Method:

Preheat the oven to 180°C/Gas 4. Grease and line the base and sides of a cake tin with greaseproof paper. For mine I used a 20cm (8in) round cake tin and an already fluted greaseproof cake tin liner, can pick them up in most cookery shops and large supermarkets.

Tip the all the wet ingredients into a large mixing bowl. Sugar, oil and the eggs. Lightly mix together with a wooden spoon (you can use a mixer on a low speed if you prefer). Stir in the grated carrots, raisins, orange rind and crushed pecan nuts.

Separately mix the flour, bicarbonate of soda and spices together; then sift into the bowl containing the wet mix. Lightly beat all the ingredients together until well mixed. The mixture should still be quite wet.

Pour the mixture into the prepared tin and bake for approx. 40 minutes @ 180°C (Gas mark 4) or until it feels firm and springy when you press it in the centre (best way to test is to insert a skewer into the deepest part of the cake and it shouldn’t have any trace of wet mixture when removed). Remove from the oven and allow it to cool in the tin for a few minutes, then turn it out, peel off the paper and leave to cool on a wire rack.

Beat together the soft cheese and sifted icing sugar in a mixing bowl, add the zest of a lemon or orange to add flavour and help cut through the sweetness. The icing should be of a double cream consistency, if you find it is too thick add a teaspoon at a time of warm water to help liquify a little. Pour the icing over the top and spread liberally.

Store in the fridge to keep moist… and enjoy with a cup of tea or coffee!