CARROT CAKE WITH ORANGE CREAM-CHEESE FROSTING
One of my favourite past-times is chatting online with my foodie friends. We talk about a whole manner of things, mostly food-related, frequently veering off-topic but somehow always circling back to the matter at heart.
Some time ago, a discussion was held on favourite carrot cake recipes, and one recipe which got a frequent mention was Rachel Allen’s version from her cookbook, Bake.
Rachel Allen is an Irish culinary figure whose cookbooks exude charm, simplicity and warmth. Some love her, some hate her. Others have never heard of her. I find her books to be a welcome addition to my kitchen; her homely and family-friendly recipes resonate with me, something which I think is important when choosing a cookbook. In my case, I have chosen all of her cookbooks, each one as delightful as the next.
Whether you are a working professional or a stay-at-home parent, her pared-down recipes help you to get a tasty dinner on the table without too much fuss. Her baking recipes, in particular, are among my favourites and this Carrot Cake with Orange Cream-Cheese Frosting is no exception.
INGREDIENTS
INSTRUCTIONS
for full instruction please see : eatlittlebird.com
Some time ago, a discussion was held on favourite carrot cake recipes, and one recipe which got a frequent mention was Rachel Allen’s version from her cookbook, Bake.
Rachel Allen is an Irish culinary figure whose cookbooks exude charm, simplicity and warmth. Some love her, some hate her. Others have never heard of her. I find her books to be a welcome addition to my kitchen; her homely and family-friendly recipes resonate with me, something which I think is important when choosing a cookbook. In my case, I have chosen all of her cookbooks, each one as delightful as the next.
Whether you are a working professional or a stay-at-home parent, her pared-down recipes help you to get a tasty dinner on the table without too much fuss. Her baking recipes, in particular, are among my favourites and this Carrot Cake with Orange Cream-Cheese Frosting is no exception.
INGREDIENTS
- For the cake
- 2 eggs
- 140 ml (1/2 cup plus 1 tablespoon) vegetable oil
- 200 g (1 1/4 cup) light muscovado sugar or light brown sugar
- 180 g (1 cup plus 4 tablespoons) plain flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- pinch of salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon mixed spice
- 300 g (11 oz or about 2 large) carrots, finely grated
- 100 g (2/3 cup) raisins
- 75 g (3 oz) pecans or walnuts, chopped (optional)
- For the orange cream-cheese frosting
- 250 g (9 oz) cream cheese (cold, from the fridge)
- 50 g (1/2 stick) butter, softened
- 1 teaspoon vanilla extract
- 275 g (2 cups) icing sugar (powdered sugar), or to taste
- zest of 1 orange
- To decorate
- marzipan carrots or chopped walnuts
INSTRUCTIONS
- Preheat the oven to 150°C (300°F).
- Grease and line a 13 cm x 23 cm loaf tin (5 x 9 inches).
- In a large bowl, or the bowl of a KitchenAid, beat together the eggs, oil and sugar until it is pale and thick.
- .................................
for full instruction please see : eatlittlebird.com
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