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Carrot Cake |
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Carrot cake with lemon buttercream icing |
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Formerly associated with the wholefood
movement, the poor humble carrot cake is making a comeback.
Originally, it was made with oil and wholemeal flour, so it was
quite dense. This is a lighter version.
Ingredients:
250g unsalted butter, softened
250g caster sugar
150g carrots
250g self-raising flour
100g ground almonds
1tsp baking powder
1tsp ground cinnamon
1tsp ground mixed spice
4 eggs, beaten
splash of milk
For the lemon buttercream icing:
150g unsalted butter, softened
300g icing sugar
finely grated rind of 1 lemon
splash of milk
100g walnuts, finely chopped
Method:
Line a 23cm round cake tin with non-stick baking parchment. Beat the
butter until very soft, then add the sugar and keep beating until
the mixture is really fluffy. Finely grate the carrots and blot with
kitchen roll to mop up any excess moisture. Add them to the butter
mixture with all the remaining cake ingredients and beat thoroughly.
Add a splash of milk if the mixture is too stiff. Spoon into the
lined tin and level the surface. Bake at gas mark 4/180ºC/350ºF for
1 hour and 15 minutes, covering the top of the cake with a piece of
kitchen foil after 30 minutes to stop it getting too brown. Set
aside to cool. To make the icing, beat the butter until fluffy, then
beat in the icing sugar. Mix in the grated lemon rind. Add a splash
of milk to soften the consistency slightly. Swirl the icing on top
of the cake once it has cooled and sprinkle with walnuts, if you
like. |
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