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: 5 g (⅛ oz) green sugarpaste (rolled fondant); 130 g (4½ oz) light Muscovado sugar; 25 g (1 oz) orange sugarpaste (rolled fondant); 110 g (4 oz) full fat cream cheese; 2 eggs, large, separated; ½ tsp ground ginger; 50 g (1¾ oz) sultanas (golden raisins); 1½ tsp cinnamon; ½ tsp ground cloves; 35 g (1¼ oz) butter; 220 g (9 oz) grated carrot (approx. 8 small carrots, peeled, topped and grated); 190 g (6½ oz) self-raising (-rising) flour; 65 g (2½ oz) golden (corn) syrup; 200 ml (7 fl oz) sunflower or vegetable oil; 300 g (10½ oz) icing (confectioners) sugar, sifted

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

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