Carrot Cake

Name: Carrot Cake
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Yield: Makes one 20 cm (8 in) cake
Cuisine: United Kingdom
Ingredients: 50 g (1¾ oz) sultanas (golden raisins); 200 ml (7 fl oz) sunflower or vegetable oil; 25 g (1 oz) orange sugarpaste (rolled fondant); 65 g (2½ oz) golden (corn) syrup; 2 eggs, large, separated; ½ tsp ground ginger; 110 g (4 oz) full fat cream cheese; 1½ tsp cinnamon; 35 g (1¼ oz) butter; 130 g (4½ oz) light Muscovado sugar; 220 g (9 oz) grated carrot (approx. 8 small carrots, peeled, topped and grated); ½ tsp ground cloves; 300 g (10½ oz) icing (confectioners) sugar, sifted; 190 g (6½ oz) self-raising (-rising) flour; 5 g (⅛ oz) green sugarpaste (rolled fondant)

Preparation info

Makes
one
20 cm cake

Difficulty
Medium
Ready in
1 hr 50

Appears in

The Pink Whisk Guide to Cake Making

By Ruth Clemens

Published 2013

About

There are certain cakes that benefit hugely from whisking the egg whites separately and then folding in to the finished mixture – carrot cake is one of those so give this version a try!

Ingredients

Cake

200 ml (7 fl oz) sunflower or vegetable oil
65 g

Europe
United Kingdom
Dessert
Cake
Baking
Vegetarian

Method

Preheat the oven to 160°C (fan)/180°C/350°F/Gas Mark 4. Line the base and sides of the cake tin.
In a large bowl (make sure it’s big enough to fold in the whisked egg whites later on – it’s no fun struggling in a small bowl) place the su