Without doubt, carrot cake is the most popular request for both classes and markets- there is just something about the combo of spiced, moist sponge with a thick cream cheese frosting topping... insanely good! I often get asked what recipe I use for my carrot cake, and the truth is that its evolved over time and tends to be seasonal too! What I am going to give you though, is my 'base' carrot cake recipe and then offer a few suggestions for tweaking it to your own taste at home... your welcome!
9" Carrot Cake Recipe
To prep before you get started...
450g grated carrots
1 orange zest
1 lemon zest
425g unsalted butter
425g light brown sugar
300g self raising flour
125g wholewheat or spelt flour
1tsp baking powder
2tsp bicarbonate of soda
1tsp ground cardamom/ginger/nutmeg
100g-150g walnuts/flaked almonds
1/2 a tin of tinned peaches/pineapple
Cream together the butter, sugar and zests until pale in colour and fluffy. Meanwhile weigh out flours, spices and bicarb/baking powder into a bowl, crack eggs into a jug, and break up with a fork.
Add eggs slowly to the batter, adding a spoon of flour mix if it starts to curdle until all is combined. Add carrots and any other ingredients you are using and combine before adding the rest of the flour mix and folding in.
Grease and line a 9" round tin (this recipe will fill 1 x deep tin or 2 x sandwich tins) before spooning the mix in and baking at 180C in a convection oven for 40-50 minutes. If using sandwich tins, check after 20 minutes, as they will take less baking.
Note- as mentioned, I tend to vary ingredients according to seasonality- for example, in Summer I like to use cardamon and tinned peaches or pineapple in the batter, whereas Winter calls for all the spices and dried fruits... sometimes a splash of brandy!