Carrot cake
| Published: 19th January 2008 11:36 |
Carrot cake
Serves: 12Preparation Time: 15 minutes
Cooking Time: 35 - 40 minutes
Ingredients
200g (7oz) Carrots, peeled and coarsely grated
175g (6oz) Sultanas
175g / 6oz Soft dark brown sugar
2 Large eggs
120ml (4 fl oz) Sunflower oil
200g (7oz) Wholemeal self raising flour
1 ½ tsp Bicarbonate of Soda
3 tsp Ground mixed spice
Grated zest of 1 orange
For the topping
250g (9oz) Quark
20g (¾ oz) Caster sugar
2 tsp Vanilla extract
1 tsp Ground Cinnamon
For the glaze
Juice of a small orange
½ tbsp Lemon Juice
40g (1 ½ oz) Dark brown sugar
Method
1. Preheat oven to 170 oC / 325 oF / Gas mark 3. Line a non-stick baking tin measuring 25.5 x 15 cm ( 10 x 6 inches )
2. Whisk together the sugar, eggs and oil together using an electric hand whisk for 2 - 3 minutes.
3. Now sift together the flour, bicarbonate of soda and the mixed spice into the bowl, tipping in all the bits of bran that get left in the sieve.
4. Stir together and fold in the carrot, orange zest and sultanas.
5. Pour into the prepared tin and bake on the middle shelf for 35 - 40 minutes, until well risen and springy to the touch.
6. While the cake is cooking make the topping, by mixing all of the ingredients in a bowl until light and fluffy, then cover with cling film and store in fridge.
7. To make the syrup glaze whisk together the fruit juices and sugar in a bowl until the sugar has dissolved. When the cake comes out of the oven make holes in the surface with a skewer and spoon over the syrup mixture.
8. Now allow the cake to cool in the tin. When the cake is completely cool, remove it from the tin, spread the topping over and dust with a little more cinnamon.
