Spiced Carrot Cake by Paul Ainsworth
| Serves: 8 | Category: Cake | Chef: Paul Ainsworth | Course: Dessert | Occasion: Christmas | Machine: Mixer | Total time (min.): 60 |
Filled with finely grated carrot, cinnamon, ground ginger, this festive spiced carrot cake is the perfect centrepiece for your gatherings this festive season. Topped with a delicious cream cheese and caramelised butter frosting infused with ground cinnamon and orange zest.
Ingredients
For the carrot cake:
- 225g vegetable oil
- 200g self-raising flour
- 225g light soft brown sugar
- 2 whole eggs
- 1 egg yolk
- 300g finely grated carrot
- 1 tsp bicarb
- 1/2 tsp sea salt
- 1/2 tsp cinnamon
- 14 tsp ground ginger
- 200g cream cheese
- 100g caramelised butter
- 150g light soft brown sugar
- 1 pinch sea salt
- 1 pinch ground cinnamon
- 1 orange zest
Tools
- Chef XL
Method
For the carrot cake:
- Line a cake loaf tin with parchment paper, or use two round cake tins
- Pre heat the fan oven to 160C
- In a bowl mix all the ingredients well using the paddle attachment on the Kenwood food mixer. It should resemble a thick batter-like consistency.
- Bake for 35-40 minutes, or until a skewer comes out clean and leave to cool in the tin until it reaches room temperature.
- Take a packet of unsalted butter 250g and boil it in a pan until it turns golden brown in colour, strain into a dry bowl and leave to cool to room temperature.
- Weigh the ingredients into a mixing bowl and mix at medium speed until you have a smooth creamy frosting
- You can now decorate your cake by piping or spreading the topping over the cake, finish the cake with orange zest over the top.