25. Carrot cake - The Small Slice

I’m not particularly keen on carrot cake as they are always either too sweet or too nutty for me, but I found this recipe from Best-Ever Afternoon Tea Recipe Book which I thought I would try. The recipe is for the carrot cake and also for a cream cheese icing, but I set off to the supermarket with my list of all ingredients except cream cheese so opted for an orange butter cream instead. I tried to use my new icing nozzle to go around the edge of the cake but as you can see, I still need some practice.

90g wholemeal flour
150g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp ground allspice
250g soft light brown sugar
3 carrots, peeled and coarsely grated
115g chopped walnuts
3 large eggs
juice of 1 orange
120ml sunflower oil
shreds of pared orange rind, to decorate

Preheat the oven to 180°C/350°F/Gas 4. Grease and line a 23cm/9in round deep cake tin with baking parchment.

Sift the flours, baking powder, bicarbonate of soda, cinnamon and allspice into a bowl, then add in the bran from the sieve.

Add the brown sugar, carrots and walnuts. Make a well in the centre.

In another bowl, beat together the eggs and orange juice. Add the egg mixture with the oil to the dry ingredients. Mix well.

Spoon the batter into the prepared tin and level the top. Bake for about 1 hour, or until risen and springy to the touch. Leave the cake to set in the tin on a wire rack for 10 minutes, then slide a knife between the cake and the tin to loosen it. Turn the cake out on to a rack and remove the lining paper. Leave to go cold, then place on a serving plate.

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Harleigh Reid

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