Carrot Cake by Raymond Blanc

Name: Carrot Cake by Raymond Blanc
Ingredients: 150 g light brown sugar; 2 eggs, medium; 50 g marzipan; 1 tsp vanilla bean paste, or good-quality vanilla extract; 150 ml sunflower oil; 150 g plain flour, sifted; 1 tsp bicarbonate of soda; 1 tsp baking powder; 0.5 tsp sea salt; 1 tsp ground cinnamon; 1 tsp ground ginger; 150 g carrots, grated; 50 g sultanas; 80 g cream cheese; 30 g unsalted butter, softened; 80 g icing sugar; 20 g dried cranberries, chopped, or pistachios, or pecan nuts, or a mix (optional); 1 orange, zest only (optional)

At first, you may think – a cake made from carrots, how will that work? Yet it does, with the vegetable bringing its own sweetness, You may wish to add a little orange zest or preferred spices – replacing ginger and cinnamon with cumin or cardamom.

Difficulty

Low

Time

75 min

Author

Raymond Blanc

Ingredients

Servings

Makes

1 cake

For the carrot cake:

150 g light brown sugar
2 eggs, medium
50 g marzipan
1 tsp vanilla bean paste, or good-quality vanilla extract
150 ml sunflower oil
150 g plain flour, sifted
1 tsp bicarbonate of soda
1 tsp baking powder
0.5 tsp sea salt
1 tsp ground cinnamon
1 tsp ground ginger
150 g carrots, grated
50 g sultanas

For the icing and topping:

80 g cream cheese
30 g unsalted butter, softened
80 g icing sugar

To decorate:

20 g dried cranberries, chopped, or pistachios, or pecan nuts, or a mix (optional)
1 orange, zest only (optional)

Utensils

Loaf tin (900g) 26 cm x 9 cm x 8 cm (or a terrine mould), Baking paper, Knife Blade, Grating disc

Instructions

For the carrot cake:

Preheat the oven to 170ºC.

Line a 26 x 9 x 8cm terrine mould (or a 900g loaf tin) with baking parchment, leaving an overhang of paper so that the cake can be easily removed once it’s cooked.

In a Kenwood food processor with the blade attachment, and on a high speed, whisk together the sugar, eggs, marzipan and vanilla paste (or vanilla extract) for about 4 minutes, until smooth and light. Continue mixing and pour in the sunflower oil in a steady stream.

Mix together the flour, bicarbonate of soda, baking powder, salt and spices and sift. Remove the lid of the Kenwood food processor and carefully add the sifted flour mixture.

On a low speed, gently incorporate the flour into the cake batter.

Attach the grater attachment and grate in the carrot.

Using a small spatula, fold in the sultanas and pour the mixture into the lined terrine mould (or loaf tin).

Bake for 45 minutes. Check the cake is cooked by inserting the blade of a paring knife into the centre – the blade should come out clean. (For greater accuracy, insert a probe into the centre of the cake – it should read 76°C - 82ºC.)

Remove the cake from the oven and turn it out of the mould. Leave it to cool on a wire rack. (It is important to turn it out of the mould immediately so that it doesn’t steam inside the mould and become dense in texture).

Increase the oven temperature to 180°C. Place the nuts on a baking tray and transfer them to the oven for 6-8 minutes until toasted to your liking. Leave them to cool to room temperature and keep to one side.

For the icing:

Place the cream cheese, butter and icing sugar in the Kenwood food processor with the blade attachment and beat together until smooth.

Decorating the cake:

Once the cakes are completely cool, use a palette knife to spread the icing on top of each loaf. Finish by scattering over a few chopped cranberries, pistachios, pecans or simply some grated orange zest.