March 8, 2009

Rachel Allen’s Carrot Cake

Rachel Allen Carrot Cake
MUNCH RATING: 1/5

I saw Rachel Allen make this cake on TV the other week and it looked really easy to make and quite delicious. It was easy to make however the quantities for the icing was far too much and I only needed about one third to cover the whole cake.

I had very mixed reviews on this cake, some people really liked the sultanas and others weren’t too keen, as they said it was too much like fruit cake. I personally thought it was OK, but it definitely tasted better the following day. I’d kept it in the fridge because of the cream cheese and I think it being served slightly chilled made a big difference.

For a totally awesome Carrot Cake recipe check this out!

Ingredients: 

For the cake:
  • 140ml vegetable oil, plus extra for greasing
  • 2 eggs
  • 200g soft light brown sugar
  • 300g grated carrot, (grated weight)
  • 100g raisins (I used sultanas instead)
  • 75g pecans or walnuts, chopped (optional)
  • 180g self-raising flour
  • 1 pinch salt
  • ½ tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ½ tsp freshly grated nutmeg
  • ½ tsp mixed spice 

For the cream cheese icing:
    • 250g cream cheese, chilled
    • 50g butter, at room temperature
    • 1 tsp vanilla extract
    • 275g icing sugar, sifted
    • 1 orange, zest only

    Directions:

    1. Preheat the oven to Gas mark 2/300°F/150°C. Oil and line a 13 x 23cm loaf tin with greaseproof paper.
    2. Beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts
    3. Sift in the rest of the dry ingredients and bring the mixture together using a wooden or large metal spoon until well combined.
    4. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1 hour 15 minutes, or until until a skewer inserted into the middle comes out clean.
    5. Remove from the oven and allow the cake to cool in the tin for about five minutes before removing. Cool completely on a wire rack before serving. 

    For the icing: beat the cream cheese and butter together in a bowl until well combined. Add the vanilla extract, icing sugar and finely grated orange zest and mix until the icing is smooth and thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve.

    2 comments:

    Greg said...

    How about the recipe for carrot cake from the Tante Marie course - that cake was awesome!!

    Mandy said...

    I'm not allowed to post their recipes due to copyright!

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