Everyone loves a good carrot cake and this one is exceptional. The use of soft dark brown or muscovado sugar increases the moistness and imparts a mouthwatering caramel flavour to the finished cake.
Carrot Cake (Party size)
8th April 2019
Cuisine
baking
Prep Time
30 minutes
Cook Time
1 hour, 15 minutes
Total Time
1 hour, 45 minutes
Notes
Preheat oven to:- 150 C /300 F / Gas mark 2-3
Ingredients
- 100ml Double Cream
- The juice of ½ a Lemon
- 700g Dark Brown or Muscovado Sugar
- 350ml Sunflower Oil
- 4tsp Vanilla Extract
- 6 Medium sized Eggs
- 500g Wholemeal Bread Flour
- 2tsp Ground Nutmeg
- 3tsp Ground Cinnamon
- 2tsp Bicarbonate of Soda
- 1tsp Salt
- 150g Desiccated Coconut
- 200g Sultanas
- 600g Grated Carrot
For the Cream Cheese Icing
- 300g Soft Cream Cheese
- 200g Icing Sugar
- 1tbsp Lemon Juice
- Zest of 1 lemon
- 300ml Double Cream
For the Decoration
- 50g Chopped Walnuts
Instructions
- Grease and line a 1 x 23cm Deep Cake Tin
- Pour the cream into a jug and then add the lemon juice. Mix until it thickens or sours.
- Place the sugar, oil and vanilla extract into a very large bowl along with the soured cream, whisk vigorously together until well combined and pale in colour.
- Add the eggs to the sugar mixture and whisk on high for approximately 20 seconds.
- Sieve the wholemeal flour, ground nutmeg, ground cinnamon, bicarbonate of soda and salt into a separate large bowl to remove all the lumps before adding to the sugar and egg mixture. Mix or whisk together well.
- Add the desiccated coconut, sultanas and grated carrots to the other ingredients. Beat together very thoroughly.
- Once the ingredients have been well combined, pour them gently into the prepared tin.
- Bake in the centre of the oven for at least 1 hour before checking (do not open the oven during the first hour).
- The cake is cooked when a skewer inserted into the centre comes out clean and the cake is slightly springy to the touch.
- Leave in the tin to completely cool before filling and topping.
For the Topping, Filling and Decoration
- Whisk the cream cheese with the sugar, lemon juice and lemon zest until very thick.
- Whip the cream in a separate bowl until if forms soft peaks, then fold into the cream cheese mixture.
- Once the cake is completely cold cut it horizontally to form three layers.
- Fill the bottom two layers using approximately a quarter to a third of the cream cheese icing.
- With the remaining cream cheese icing, cover the sides and top of the cake using a pallet knife.
- Finish by scattering the chopped walnuts across the cake.
- Refrigerate until required.