I have to say, lockdown is bringing all sorts of new reasons to adapt and improvise, and honestly, that part I'm loving! It was a lack of cream cheese chez Chef Lapin, which brought on this twist on a classic carrot cake. With the necessary addition of the much-sweeter buttercream, the bitterness of good marmalade makes for a nice contrast, whilst traditional raisins. sultanas, nuts etc, could also be added, if you had/wanted/liked! The 'proper' method is definitely to grate carrots, but even with all the time in the world available to me, I wasn't up for that, so pulsed in a food processor and it still worked just as well, the carrots providing that familiar moist texture. However, if you're up for killing the time, feel free to grate. I've also rather vaguely said to 'beat' in the method below; I am my grandmothers granddaughter so insist on making cakes with a wooden spoon and some elbow grease (maybe why I couldn't be bothered to grate carrots!), but of course if you'd prefer to use electric whizzers or whatever the word is, go for it!
Ingredients:
For the cake:
115g butter or baking spread (I had Stork lurking in the fridge!)
115g caster sugar
2 tbsp marmalade, plus extra to fill cake
1/2 tsp freshly grated nutmeg
1/4 tsp ground cloves
1 tsp mixed spice
1/2 tbsp ground cinnamon
4 eggs
255g self-raising flour
1/2 tsp baking powder
200g carrots, grated or whizzed in a food processor
For the buttercream:
100g softened butter or baking spread
200g golden icing sugar (normal icing sugar would also be fine), plus extra to dust
Juice of 1/2 a small orange
Method:
- Preheat the oven to 180 fan and grease two 8 inch cake tins with butter or baking spread.
- In a large bowl, cream together the butter and sugar. Keep beating until the mixture is light and fluffy and there are no lumps;
- Add in the marmalade and spices, then beat a little more to combine.
- Beat in the first two eggs and half the flour.
- Once all combined, beat in the remaining eggs and flour, as well as the baking powder, followed by the carrot. Mix thoroughly, then tip into the cake tins, smoothing the surfaces.
- Pop into the oven for 25 mins, or until a skewer inserted into the centre of the cake comes out clean.
- Meanwhile, make the buttercream. Start by beating the butter in a large bowl until well softened. Next, sift in the icing sugar and pour in the orange juice bit by bit - you might not need it all! Beat together until light and fluffy, with no lumps.
- To assemble, decide which cake will be which layer and place the bottom cake on a plate/board. Depending on how much they have risen in the centre, you may need to slice the top off the bottom cake to flatten slightly.
- Spread the marmalade all over the top of the bottom cake, leaving about 1cm border at the edges (the weight of the top cake will push this out to the edge). Next, dot spoonfuls of the buttercream on top, then gently spread with a knife up to the 1cm border, to cover the marmalade.
- Finally, place the second cake on top and finish with a dusting of icing sugar. Serve immediately, preferably with a pot of tea!
Will keep in an airtight box or tin for 3-5 days (if it lasts that long!)
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