Sunday, 11 December 2016

Recipe: Zesty carrot cake

 

The lovely people at Maille, makers of delicious mustards, sent me this fabulous hamper this week containing some of their products along with some fresh ginger, oranges and carrots, with the challenge to come up with my own take on a carrot cake using the ingredients provided. 

 


I LOVE carrot cake and always use the same tried and tested recipe so I was interested to see how the addition of mustard would enhance the flavour. 

Maille have a recipe for zesty carrot cake on their website using orange, lemon and lime zest. I love citrus flavours so new I had to use these flavours in my own recipe. 

 

The recipe below is a mix between my usual go-to recipe and the Maille recipe which creates a beautifully moist and tasty cake. 

The mustard enhances the ginger and mixed spice taste, whilst the zest of the fruits balance the spice perfectly. 

 

And the smell of ginger, mixed spice and cinnamon cooking away is as Christmassy as it gets! 

 

This recipe looks like it has a lot of ingredients but they are mainly store cupboard ingredients which are literally stirred together and baked. Absolutely no faff & totally fool-proof cooking. 

Prep time: 15 minutes
Cooking time: 1 hour 15 minutes

INGREDIENTS 
2 eggs
150ml vegetable oil
200g light brown sugar
300g peeled & grated carrots (approx 2 large carrots)
75g chopped walnuts (optional)
175g self raising flour
1/2 tsp bicarbonate of soda
1 tsp cinnamon
1 tsp mixed spice
Pinch of salt
Zest of 1 orange, 1 lemon & 1 lime
1 tbsp grated fresh ginger 
3-4 tbsp raisins 

For the frosting:
100g cream cheese
Zest of 1 orange
200g icing sugar

METHOD

1. Preheat the oven to 150c. Whisk the eggs in a bowl to combine slightly before adding in the oil, sugar, grated carrots, walnuts, raisins, grated ginger, mustard and zest and stirring. 

2. Sift in the flour and add the cinnamon, mixed spice bicarbonate of soda and salt. 

4. Stir all together with a wooden spoon until combined and pour into a lined 900g/2lb loaf tin. 

5. Bake for approx 1 hour 15 minutes, when a skewer comes out clean. Transfer to a wire rack to cool. 

6. To make the frosting - Beat together the zest and cream cheese.Sift in the icing sugar and mix thoroughly. Spoon onto the top of the cake and spread evenly.  







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1 comment:

  1. Although I am not much of a cake lover but I love carrots because they are very healthy and deliocious too, so a carrot cake recipe must be worth trying. I am going to make it this weekend, I hope it truns out well.

    ReplyDelete

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