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Spiced Carrot Cake by Paul Ainsworth

Serves: 8Category: CakeChef: Paul AinsworthCourse: DessertOccasion: ChristmasMachine: MixerTotal time (min.): 60
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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:

For the topping:

Tools

Method

For the carrot cake:

  1. Line a cake loaf tin with parchment paper, or use two round cake tins
  2. Pre heat the fan oven to 160C
  3. 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.
  4. Bake for 35-40 minutes, or until a skewer comes out clean and leave to cool in the tin until it reaches room temperature.
For the topping:
  1. 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.
  2. Weigh the ingredients into a mixing bowl and mix at medium speed until you have a smooth creamy frosting
  3. You can now decorate your cake by piping or spreading the topping over the cake, finish the cake with orange zest over the top.