Autumn carrot cake with prunes and walnuts
SERVES
12
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
55
MINUTES
CUISINE
COURSE
Baking
Method
Butter and line a deep baking tin (24cm x 32cm/9 1/2 x 11 3/4 inch) and heat the oven to 170°C/325˚F/Gas Mark 3 (Fan - 150°C/300˚F/Gas Mark 2).
Separate your eggs. Put the whites aside to whip up later with the 100g (3 ½ oz) of caster sugar.
In another bowl, add the yolks, whole egg, brown sugar, soft butter, oil, and vanilla extract. Whisk well together and to this add your grated carrots, toasted chopped walnuts, torn prunes and orange zest. Mix well with a wooden spoon and set aside.
In a large bowl, weigh out the remaining dry ingredients and whisk them together well. To this add your wet mixture. Mix together well.
Finally, whip your egg whites with the caster sugar into lovely soft peaks. Fold this mixture into the cake mixture until fully combined. Spoon into your prepared baking dish and smooth the top. Bake for 45-55 minutes or until a skewer inserted comes out clean and the cake has some spring. Allow the cake to cool completely in the tin. Once cool, remove from the tin and place on a serving plate.
To make the icing, whip together the very soft butter and cream cheese. Add the remaining ingredients and whip with the whisk attachment until fluffy. Cover the cake with the frosting.
Decorate with grated walnuts. Alternatively, with a sharp serrated knife, slice the cake into 12 squares before frosting and pipe a wiggle of cream cheese icing diagonally with a petal tip or your favourite nozzle. Then grate a little fresh walnut over the top with a fine microplane zester. Serve on flatted cupcake cases if desired.
Ingredients
4 eggs, separated plus 1 whole egg
100g (3 ½ oz) caster sugar
200g (7oz) light brown sugar
125g (4 ½ oz) unsalted butter, softened
120g (scant 4 ½ oz) oil
2 tsp vanilla extract
500g (18oz) grated carrots (700g/1 ½ lbs before peeling)
150g (5oz) walnuts, lightly toasted and coarsely chopped
150g (5oz) Armagnac-soaked prunes, turn into quarters
zest of 1 orange
315g (10 ½ oz) plain flour
2 tsp baking powder
½ tsp bicarbonate soda
1 tsp cinnamon
1 tsp salt
1 tsp Ras el Hanout
For the frosting:
375g (13oz) unsalted butter, softened
600g (1 ¼ lbs) cream cheese, brought to room temperature
1 tsp vanilla
200g (7oz) icing sugar
1 tbsp lemon juice
2 walnuts for decoration (untoasted)
Method
Butter and line a deep baking tin (24cm x 32cm/9 1/2 x 11 3/4 inch) and heat the oven to 170°C/325˚F/Gas Mark 3 (Fan - 150°C/300˚F/Gas Mark 2).
Separate your eggs. Put the whites aside to whip up later with the 100g (3 ½ oz) of caster sugar.
In another bowl, add the yolks, whole egg, brown sugar, soft butter, oil, and vanilla extract. Whisk well together and to this add your grated carrots, toasted chopped walnuts, torn prunes and orange zest. Mix well with a wooden spoon and set aside.
In a large bowl, weigh out the remaining dry ingredients and whisk them together well. To this add your wet mixture. Mix together well.
Finally, whip your egg whites with the caster sugar into lovely soft peaks. Fold this mixture into the cake mixture until fully combined. Spoon into your prepared baking dish and smooth the top. Bake for 45-55 minutes or until a skewer inserted comes out clean and the cake has some spring. Allow the cake to cool completely in the tin. Once cool, remove from the tin and place on a serving plate.
To make the icing, whip together the very soft butter and cream cheese. Add the remaining ingredients and whip with the whisk attachment until fluffy. Cover the cake with the frosting.
Decorate with grated walnuts. Alternatively, with a sharp serrated knife, slice the cake into 12 squares before frosting and pipe a wiggle of cream cheese icing diagonally with a petal tip or your favourite nozzle. Then grate a little fresh walnut over the top with a fine microplane zester. Serve on flatted cupcake cases if desired.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.