Last month my Great Gran who lives in Jersey turned 100! The whole family and her friends got together for a big celebratory afternoon tea. The were sandwiches with a variety of fillings, sausage rolls, mini quiches and tiered cake stands stacked high with cakes. All homemade by her daughters and my mum who all happen to be excellent bakers. The centre piece was a 3 tier cake made up of 3 different cakes – fruit, lemon drizzle and carrot cake each beautifully iced and decorated by Great Aunty Gail. I was very flattered that for one of the tiers they decided to use my carrot cake recipe, which I acquired from my uni days working part time in a coffee shop in Sheffield. It’s the best carrot cake recipe by far, so here’s the recipe:
340g grated carrots
170g self raising flour
1tsp bicarbonate of soda
1tsp ground ginger
1tsp ground cinnamon
100g ground almonds
225g soft brown sugar
60g pecan nuts chopped
150ml sunflower oil
60g mascarpone or cream cheese
30g unsalted butter
140g icing sugar
zest of 1 orange
1. Preheat over to 160°C.
2. Place all dry ingredients in a bowl and mix together.
3. Then add in the beaten eggs, oil and carrots and mix together well.
4. Put mixture into a 23cm spring form tin and bake in the oven for 40 minutes (test with a knife to make sure it is cooked through).
5. When the cake is cooked, leave it to cool.
6. Meanwhile make the icing topping by combining all the ingredients in a bowl and mixing well.
7. When the cake is cool spread the icing on top.