Carrot cake with cinnamon cream Recipe
A moist carrot cake served with a light cinnamon cream.
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10mins
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20mins
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20mins
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Ingredients
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- For the cake(s)
- Carrot(s) : 265 g
- Caster sugar : 285 g
- Whole egg(s) : 245 g
- Plain flour : 225 g
- Sunflower oil : 225 ml
- Ground cinnamon : 6 g
- Bicarbonate of soda : 1 g
- Walnut kernel(s) : 75 g
- Allspice : 3 g
- Orange(s) : 1 whole
- For the cream
- Double cream : 200 ml
- Icing sugar : 30 g
- Vanilla pod(s) : 1 whole
- Ground cinnamon : 3 g
Method
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1. FOR THE CAKE(S)
Preheat the oven to 160'C. Grate the carrot and chop the walnuts. Zest the orange. Mix all of the ingredients together and then pour into your cake mould and bake for 35-40 minutes. Insert a skewer into the centre of the cake - if it comes out clean, the cake is ready. Remove from the oven and allow to cool before icing.
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2. FOR THE CINNAMON CREAM
Sieve the icing sugar into the cream. Split the vanilla pod in half and scrape out the seeds. Whip the cream with a whisk until soft peaks form and then use to top the cake.
Chef's tip
«Try varying the spices in this recipe to find your perfect combination - experiment with mixed spice, ground cloves, or all spice.»
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