In a room of a 100 people, how many will exclaim excitedly that their favourite cake is the humble Carrot? (the higher the number the more likely I’d hang around in said room). So, to celebrate this crowd pleaser I’ve also included a praline cream (optional of course) to elevate it (as if that were possible) and for some extra fun in the kitchen.
RECIPE:
CARROT CAKE
4 MEDIUM WHOLE EGGS
240g DARK BROWN SUGAR
240ml SUNFLOWER OIL (the key fat in the our sponge here, along with the egg yolks. The carrot also helping to ‘soften’ the texture of the sponge here. WHO NEEDS BUTTER I DON’T EVEN KNOW HER)
260g SELF-RAISING FLOUR
4 Tsp CINNAMON
2 Tsp ALLSPICE
260g GRATED CARROT
WALNUT PRALINE CREAM
Walnut Praline:
200g CASTER SUGAR
200g WALNUTS
600g CREAM CHEESE
600ml DOUBLE CREAM
BEFORE YOU START…
Preheat your oven to 180c (Fan Oven- 190c for other, less powerful ovens)
Grease and line 2 × 23cm Cake tins.
METHODS:
FOR THE CARROT CAKE…
Whisk the eggs and sugar together until doubled in volume and lightened in colour. Pour in the oil gradually and mix through completely.
Sieve the dry ingredients, fold through the egg and oil mixture before folding through the grate carrot and chopped walnuts to finish.
Divide the batter divide the two tin, spread flat and bake for 25-30 minutes until golden and risen and a knife comes out clean when inserted. Remove from the oven and leave to cool completely.
FOR THE WALNUT PRALINE…
On your lined baking tray spread the walnuts out evenly, sprinkle with salt and lightly toast in the oven for 10 minutes. Remove from the oven and set aside.
Meanwhile, caramelise your sugar in a frying pan until it’s all a golden colour. Once a nice dark colour pour over your warmed walnuts and set aside to cool for 10-15 minutes. While still warm carefully decant everything into a blender and blitz until smooth (you have your praline!). Decant and leave to cool completely.
Once the praline is cooled. Mix with the cream cheese evenly. Gradually add the cream, whipping together until you have a nice and light frosting.
TO ASSEMBLE: Trim the tops of each sponge and use 1/3 of the cream cheese frosting to layer them up. Coat the cake with the second third of the frosting set in the fridge for half an hour or so. Clean up any Finish with a generous layer of cream cheese for the top. Set in the fridge for a few hours before serving. After setting in the fridge, clean up any perfections, coat the sides with the chopped walnut (if using) and use the remaining third of the frosting to decorate the top of the cake.
