PAUL HOLLYWOOD'S CARROT CAKE

Carrot cake with homegrown carrots. Few things are homelier.

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From the Pot 

Carrots

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Ingredients
(feeds 6) 

For the cake:
155ml of sunflower oil
230g of self-raising flour 
1.5 tsp of baking powder
1..5 tsp of mixed spice
230g of brown muscovado sugar
0.5 tsp of ground ginger
grated zest of 1 satsuma
100g of pecans, halved
260g of carrots, grated
3 medium eggs, beaten

For the icing:
200g of full fat cream cheese
grated zest of 1 satsuma
100g of icing sugar
50g of butter, softened

For the orange peel:
2 oranges
200ml of water
200g of caster sugar 

Step 1

Preheat the oven to 180°C.  Grease an 18cm loose-bottomed round cake tin and line the base with baking paper. 

Step 2

Sift the flour, baking powder and spices into a large bowl. Add the sugar, zest, pecans, and grated carrots, then stir until nicely combined. Stir in the beaten eggs and oil, then mix well. 

Step 3

Pour the mix into the prepared cake tin and bake int he oven for 1 hour or until a skewer comes out clean. Transfer the cake to a cooling rack, leaving it in the tin for 5 minutes, then turn it out and leave it to cool completely before we ice it up.

Step 4

For the icing, beat the butter in a large bowl with a hand mixer until it's really soft. Add the cream cheese and beat again until well mixed. Sift over the icing sugar, add the orange zest, then beat again until smooth. Store, covered, in the fridge for now.

Step 5

For the orange peel, slice the zest off in large strips. Put the water and sugar in a saucepan and heat until the sugar has dissolved. Add the orange zest and remove from the heat. Let the zest sit in the sugar syrup until it completely cooools. 

Step 6

Delicately cut the cake in half, then spread one half of the icing between the cake layers and the other half on top. Decorate with the orange zest strips. 

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