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Carrot cake: a champion among cakes. To me, it is one of the most flavoursome and exciting cakes going.
However, I was honestly shocked by how many people seem to dislike or feel apathetic towards it.
I have noticed though that I rarely choose it in a cafe. And thus we find the basis of the problem... sadly, most incarnations fail to give me the sultry eyes that a tantalising cake requires… many strike me as pale and dry when I believe a true carrot cake should be dark, moist and shamelessly spicy. Presumably these very thoughts are shared by others... Hopefully this recipe will try to convince the doubters. Whilst the cake itself is obviously the focus here, what sets this cake apart is the striking icing. It starts off fairly normally, with mascarpone, butter, vanilla and icing sugar but it's the lemon that makes the difference. Taste as you go but adding a good amount of lemon juice and zest is vital. It should be sweet and tart; creamy and rich; and full of warming vanilla. Be bold and keep testing as you add the ideal amount of lemon - using orange could work too if you enjoy a less tart pallet.
Serves: It's a cake... 1 person or potentially 10
Prep Time: 30 minutes
Cooking Time: 1hour
Ingredients:
140ml vegetable oil
2 large eggs
100g light brown sugar
100g Muscavado Sugar
300g grated carrots (about 2 large carrots)
50g rum soaked raisins
75g pecans/ walnuts/ almonds / brazil nuts, finely chopped
180g self-raising flour
1/2 tsp bicarbonate of soda
1 pinch of salt
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp freshly grated nutmeg
1/2 tsp mixed spice
For the Lemon mascarpone icing
250g Mascarpone, chilled
50g butter, at room temperature
1 Vanilla Pod (or 1 tsp of vanilla essence)
150g icing sugar, sifted - or until correct consistency
2 lemons, (juice of 1, zest of 2)
Pistachios and citrus fruit zest for garnish
Method: 1). Preheat the oven to 150°C. 2). Beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts. 3). Sift in the rest of the dry ingredients and mix thoroughly. 4). Oil and line a loaf tin or 9 inch cake tin with grease-proof paper. Pour the mixture into the prepared tin. Smooth the mixture and bake for 1 hour (potentially needing up to 15 minutes more), or until until a skewer inserted into the middle comes out clean. 5). Remove from the oven and leave in the tin for about 5 minutes before removing. Then allow it to cool completely on a cooling rack. 6).For the icing: beat the cream cheese and butter together in a bowl until well combined. Add the vanilla, icing sugar and the lemon zest and mix until the icing is smooth and thick. 7). Add the lemon juice to the mix and keep tasting until you get the desired balance. Be careful not to make the mix too watery, if you do then add a touch more icing sugar. 8). Spread the mix over your cake with a pallet knife (or pour if it’s of such a consistency) and decorate with a sprinkling of pistachios and citrus zest.