Pyrex National Baking Week

Homemade Family Time
16th - 22nd
October 2017

Carrot Cake

Cooking time: 
1-2 hours
Preparation time: 
5-10 minutes
  • 400g carrots, peeled and roughly chopped
  • 1 piece stem ginger in sugar syrup + 1 tbsp sugar syrup
  • 300g Storkbutter, softened
  • 300g light muscovado sugar
  • Zest of 1 orange, plus 3 tbsp juice
  • 7 eggs, beaten
  • 350g self-raising flour, sifted
  • 3 tsp baking powder
  • 1 tsp ground cinnamon
  • 75g ground almonds
  • 150g walnuts, roughly chopped

For the frosting

  • 400g cream cheese
  • 75g icing sugar

Kenwood Food processor fitted with the knife blade.

  • Preheat the oven to 180°C / 350°F / Gas 4. Grease a 24cm round, deep cake tin and line with baking parchment.
  • Place the carrots, stem ginger, sugar syrup and 2 tbsp water in the bowl of the Kenwood food processor with the knife blade fitted and process until the mix are a pulp. Empty the mix into a clean bowl.
  • You do not have to clean the food processor bowl, just add the butter, sugar and orange zest and process until pale and fluffy. Add the eggs, a little at a time. If the mixture separates, add a little flour. Add the flour, baking powder and cinnamon and pulse on a low speed until combined. Add the almonds, carrot pulp, and 75g walnuts, and process gently together until evenly combined.
  • Spoon the mixture into the tin, level off and bake for about 1-1¼ hours until risen and golden. To test the cake is cooked, push a skewer into the centre - it should come out clean. Remove from the tin and leave to cool on a wire rack.

To make the frosting:

  • Place the remaining walnuts into the small processing bowl (if supplied) and pulse until roughly chopped.
  • Spoon the cream cheese into the large food processing bowl, add the juice from the orange and icing sugar, and beat until smooth.
  • Using a palette knife spread the frosting over the top of the cake. Sprinkle the walnuts over the cake and serve with a nice cup of tea.