The Perfect Carrot Cake

The ingredients of this carrot cake may look a little weird to you. Please bear with me. I have cooked it countless times and it works perfectly.

The trick is to make sure that the ingredients are properly mixed and for this I use an electric beater on medium speed.

If you are in any doubt as to what type I use, there is a picture of one on this page (click here.

The cake will take about an hour to cook, so pre-heat your oven to 180C, 350F, and assemble the following;

225 grms soft brown sugar
175 ml light cooking oil - I use grape seed oil
2 eggs
115 grms plain flour
1 tsp bicarb soda
1 tsp cinnamon plus the zest from 1 orange
225 grms grated carrot
50 grms chopped nuts

Whisk together the sugar and oil, beat in the eggs followed by the orange zest. Now add the sifted dry ingredients, mix well and add in the carrots and nuts.

This will cook okay in a spring form, but personally I use a greased cake tin and line the bottom with grease-proof paper.

You can ice this cake once it's cold. An easy way to do this is to cream together 200 grms of Mascarpone and 150 grms of sifted icing sugar. This spreads easily with a palette knife (or any other knife for that matter) and won't run. It also tastes good.

Double the quantity if you want to make a sandwich out of the cake, it will still taste rich without being sickly sweet.

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