LADING

Carrot Cake

Carrots are fantastically hardy little vegetables and can withstand some of the coldest months, which mean they are available in the UK nearly all year round. So below is the most moist, deliciously decadent, carrot cake recipe I could come up with to tempt you into baking one yourself with a silky frosting.

 

Carrot Cake


Cake Slice, £19.50
Ladder Stitch Placemat (Set of Four), £48.00

For the cake:

250g golden granulated sugar
200ml vegetable oil
2 organic eggs
½ teaspoon ground nutmeg
2 teaspoons ground cinnamon
2 teaspoons vanilla extract
1 tablespoon marmalade
250g self-raising flour
½ teaspoon bicarbonate of soda
½ teaspoon salt
4 medium carrots peeled and grated
A hand full of chopped dried apricots (soft ones)
The juice of ½ an orange

For the Icing:

1 heaped tablespoon mascarpone
1 heaped tablespoon cream cheese
1 250g tub Ricotta
Grated zest of 1 unwaxed lemon
2 tablespoons of icing sugar

 

Preheat the oven to 180C.

Butter a 12 x 8 rectangular cake tin and line with greaseproof paper.

In a large bowl, beat together the sugar, oil, eggs, nutmeg, cinnamon and vanilla with an electric whisk for five minutes.

Add the marmalade and whisk through.

Fold in the flour, bicarb and salt until well combined.

Mix in the carrots, apricots and orange juice.

Pour into the tin.

Cover with foil and bake for an hour or until when poked in the centre with a skewer it comes out clean.

To make the icing mix everything together in a bowl using an electric whisk until smooth.

Cover with cling film and store in the fridge until needed. For decoration I have used yellow and orange marigold petals.

Print Recipe
Carrot Cake
Carrots are fantastically hardy little vegetables and can withstand some of the coldest months, which mean they are available in the UK nearly all year round. It will be National Carrot Cake Day on the 3rd February, a day definitely worth celebrating. So below is the most moist, deliciously decadent, carrot cake recipe I could come up with to tempt you into baking one yourself with a silky frosting. Cheering everyone up on a chilly February day.
Instructions
  1. Pre heat the oven to 180C
  2. Butter a 12 x 8 rectangular cake tin and line the bottom with greaseproof paper. In a large bowl, beat together the sugar, oil, eggs, nutmeg, cinnamon and vanilla with an electric whisk for 5 minutes. Add the marmalade and whisk through. Fold in the flour, bicarb and salt until well combined. Mix in the carrots, apricots and orange juice. Pour into the tin. Cover with foil and bake for an hour or until when poked in the centre with a skewer it comes out clean.
  3. Now make your icing.
  4. Mix everything together in a bowl using an electric whisk until smooth. Cover with cling film and store in the fridge until needed.
Recipe Notes

Carrot Cake

Carrot Cake