TO START WITH…
Carrot cake has a long controversial history. Some say it appeared in the Middle Ages in Europe to substitute sugar for carrots because sugar was expensive. Others say carrot cake was first baked in the 1900’s when luxury ingredients were rationed during both World wars. Indeed, carrots were used as an agent of moisture and sweetness to bake cake at this time. On another note, I can understand that the sounds of carrot means health for you but unfortunately consider a slice of carrot cake like a treat. Most of the time recipes include rich ingredients like oil, sugar, eggs, nuts.
I have baked a few carrots and I have been looking to find the right texture which means to find a good balance between each components to keep it moist, sweet and carrot-y. I don’t use any spices to enhance the taste of the carrot cake as good quality carrots speak for themselves.
I am using plain flour and self-raising flour to give a bit of body to the cake and to keep it moist and light. I am not using cinnamon or ginger as they can overpower the cake for my liking. This recipe serves 12 generous slices of cake and it takes 15 minutes of preparation and 1 hour in the oven.
Ingredients: 400ml vegetable oil; 200g plain flour; 200g self-raising flour; 2 tablespoons of bicarbonate of soda; 450g Demerara sugar; 4 eggs; 1 pinch of salt; 6 medium size carrots coarsely grated (roughly 600g), 100g sultanas; 100g pecan nuts chopped For the frosting: 150g soft cheese (Philadelphia); 25ml double cream; 100g icing sugar
Method: Turn the oven to 180 degrees Celsius. Grate the carrots and chop the pecan nuts. In a mixing bowl, combine all the ingredients together by starting with the vegetable oil, both flours, bicarbonate of soda, salt give it a stir at this stage, then add the sugar and eggs. When all combined properly, add the carrots, sultanas, pecan nuts. Stir until the mix is homogeneous. Grease a cake tin and pour the mixture inside. Bake for one hour. Make sure that the cake is baked properly by probing a knife in the middle. The blade should be clean. While the cake is cooling down, make the frosting by mixing all the ingredients together and store it in the fridge.
Take the cake out of the tin and start spreading the frosting as you wish. Add any topping. Enjoy!!!
To keep this delicious carrot cake moist use a plastic lid for cake platter. I would suggest to eat it within 3 days to enjoy its freshness and flavor.