This carrot cake was so delicious that i made it two days in a row for two different parties. I came across the recipe while watching @sophiemichell on Market Kitchen and it looked so scrumptious I had to try it.
The cinnamon syrup that goes with it is divine and although the cake is supermoist anyways the syrup adds another gooey dimension!
Ingredients
100gr sultanas
1 orange (juice only)
250ml sunflower oil
225gr muscovado sugar
3 large eggs
1 orange (zest only)
250gr carrots grated
225gr self raising flour
1 tsp cinnamon
1/2 tsp ground ginger
Pecan halves to decorate
Icing
150gr mascarpone cheese
1 orange (zest only)
1 1/2 tsp orange juice
50gr icing sugar
Cinnamon syrup
220gr sugar
1 tsp ground cinnamon
1 cinnamon stick
- Preheat oven to 180c. Grease and line two sandwich tins.
- Put the sultanas and orange juice in a small pot and bring to a simmer, leave for few minutes so sultanas absorb most of the juice then set aside to cool.
- Whisk the oil and muscavado sugar together to combine then whisk in eggs one at a time.
- Stir in the orange zest, carrots and drained sultanas.
- Sift the flour, cinnamon, ginger and a large pinch of salt over the mixture and fold in.
- Divide mixture between the two tins and bake for 25 minutes or until skewer comes out clean.
- Leave in tin for ten minutes before removing onto wire racks to cool.
- Beat all the ingredients together until smooth.
- Sandwich the two cakes using one third of the mixture and spread remaining on top.
- Decorate with the pecans
- Place all ingredients in a pot with 250ml of water and stir over low heat until sugar is melted. Simmer gently until mixture thickens, set aside.
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