Since the medieval period, carrots were used in sweet cakes. This is because at that time the sweeteners were scarce and expensive, while carrots contain more sugar than any other vegetable except the sugar beet. Carrot cake is a sweet spice cake having grated carrot mixed into the batter. The carrot softens in the cooking process, and the cake usually has a soft, dense texture. The carrots themselves enhance the flavour, texture and appearance of the cake. :
Carrot Cake Recipe
Ingredients
300g carrot, peeled and finely grated
250g unsalted butter
300g soft brown sugar
4 large eggs, beaten
2 teaspoons ground cinnamon
3/4 teaspoon ground cardamom
1 teaspoon mixed spice
350g plain flour
1 level tablespoon baking powder
grated zest and juice of 1 lemon
250g finely ground almonds
For the icing and garnish
250g cream cheese
200g icing sugar, sifted
grated zest and juice of 1 orange
60g chopped walnuts
Preparation
Preheat the oven to 180�C/gas mark 4. Oil the 12 inch cake tin or mould, lightly. Cream the butter and sugar together until light and fluffy. Slowly add the eggs to the creamed mixture, beating well between each addition. Sift the spices, a little salt, flour and baking powder together; and add into the creamed cake mixture. Stir in the carrots, lemon zest and juice and ground almonds. Put the mixture into the prepared cake tin and spread flat with a knife. Bake for almost 1 hour, or until cooked; insert a skewer into the centre of the cake to see whether the cake is ready. The skewer should come out clean. Remove the cake from the oven and leave to cool for 5 minutes. Loosen from the tin and lift onto a wire rack. Allow the cake to cool completely.
To make the icing
Sift the icing sugar. Then put the cream cheese and icing sugar into a bowl and stir together until well combined. Add the orange zest and some of the juice to taste. Do not add too much of the juice as the icing would become too liquid. Spread it over the top of the cake and sprinkle the top with chopped walnuts. Keep refrigerated.
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