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Carrot
cake with lemon buttercream icing |
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Formerly associated with the wholefood
movement, the poor humble carrot cake is making a comeback. Originally,
it was made with oil and wholemeal flour, so it was quite dense. This is
a lighter version.
Ingredients:
250g unsalted butter, softened
250g caster sugar
150g carrots
250g self-raising flour
100g ground almonds
1tsp baking powder
1tsp ground cinnamon
1tsp ground mixed spice
4 eggs, beaten
splash of milk
For the lemon buttercream icing:
150g unsalted butter, softened
300g icing sugar
finely grated rind of 1 lemon
splash of milk
100g walnuts, finely chopped
Method:
Line a 23cm round cake tin with non-stick baking parchment. Beat the
butter until very soft, then add the sugar and keep beating until the
mixture is really fluffy. Finely grate the carrots and blot with kitchen
roll to mop up any excess moisture. Add them to the butter mixture with
all the remaining cake ingredients and beat thoroughly. Add a splash of
milk if the mixture is too stiff. Spoon into the lined tin and level the
surface. Bake at gas mark 4/180ºC/350ºF for 1 hour and 15 minutes,
covering the top of the cake with a piece of kitchen foil after 30
minutes to stop it getting too brown. Set aside to cool. To make the
icing, beat the butter until fluffy, then beat in the icing sugar. Mix
in the grated lemon rind. Add a splash of milk to soften the consistency
slightly. Swirl the icing on top of the cake once it has cooled and
sprinkle with walnuts, if you like. |
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