Carrots are good for you in all sorts of ways — or so they say in any case they are a sweet and versatile vegetable and I particularly like them in cakes. The texture of this one, made with oil, is lighter than usual, and the brilliant orange candied carrot topping makes it a conversation-stopping cake.
While the cake is cooking, make the topping. Peel the carrots and, using a food processor, slice across as finely as possible. Coarsely grate the lemon rind and squeeze out the juice. Put the sliced carrots, lemon rind and juice, sugar and water into a saucepan and boil fiercely for 6-10 minutes until a blob of the syrup dropped on a cold plate sets. Leave in the saucepan to cool.
When the cake is cold, put it on a serving plate and spread the candied carrots over the top. If the syrup has become too stiff, add
© 1997 Josceline Dimbleby. All rights reserved.