Not What You Expect Carrot Cake
Lying in bed a few weeks ago feeling sick, I was grateful my daughter was here to look after me in between going out with friends. She’d started her school holidays and made me Chicken and Corn Soup for lunch, I’ve never enjoyed a bowl of soup so much. Probably because she made it for me and I was lying in bed eating it not having to do anything because I was sick. It’s hard when you’re sick as a mother, the whole house depends on us mothers to keep the wheels of the house turning (well I know this one does). Luckily, my daughter has always enjoyed cooking and I remember a few years ago she saw this carrot cake being made on TV by a UK Chef called James Martin. “We have to make this carrot cake, it looks so good” she yelled out from the loungeroom one day. She was watching a cooking show featuring James Martin.
Funnily enough, not long after I came across a book sale and found this book called “The Great British Village Show Cookbook” by James Martin. I flicked through it, it had the Carrot Cake recipe and became Hayley’s first cookbook. It’s not a rustic style carrot cake which is what I’ve come to expect from carrot cakes but rather tastes more like a denser version of a victoria sponge cake, carrot style. The carrots are boiled in water and orange juice, drained and pureed in a blender or food processor. This carrot cake recipe contains five carrots, use the freshest carrots you can find. It’s delicious filled with 100% fruit jam, iced with light cream cheese icing and topped with plump raspberries. Some of you may have seen on Instagram that our house is going on the market Saturday week. I was so busy yesterday with the Photographer, Property Stylists, Copywriter and Floor Planner that Hayley made this cake for me for the blog. Look forward to showing you all some photos of the newly styled house, until then enjoy the Carrot Cake.
5 medium carrots, peeled and sliced, juice of 2 oranges, 125ml macadamia oil, 4 eggs, separated, 1/2 cup maple syrup, 350g plain flour, 15g baking powder
250g light cream cheese, 1 cup icing sugar, a dash of vanilla essence
Preheat the oven to 180°C. Grease a 24cm springform baking tin with coconut oil or butter and line the base with a circle of baking paper to fit. Place the carrots in a pot and cover with water and the orange juice. Bring to the boil and cook until tender. Drain and cool, you can cool them quickly by running them under cold water. Place the cooled carrots in a food processor or blender with the macadamia oil, maple syrup and egg yolks, blend to a puree.
Put the carrot puree in a bowl and fold in the flour and baking powder, mix well.
Whisk the eggwhites until stiff and gently fold into the carrot mixture.
Pour into the prepared springform tin and bake for 30-35 minutes until golden brown, firm to the touch and a skewer inserted in the middle comes out clean.
Cool in the tin for five minutes, then turn out onto a wire rack to cool completely.
Slice cake horizontally, spread jam on the bottom layer. Place top on cake, ice and top with raspberries.
To make icing
Place all ingredients in a mixer and whisk together until smooth. If icing is to thick add a little milk and if to thin add more icing sugar.
Recipe adapted from James Martin Cookbook “The Great British Village Show”.