Tag Archives: carrot cake

carrot cake ala jamie o.

I thought it was about time to search for another carrot cake recipe ( I love carrot cakes!…btw, so sorry again for the long absence…I had the usual yaddy yadda :sick: ) , though I have my usual recipe, I decided to try one of those carrot cakes out there which I know are much tastier than my usual. Once again, I flipped the pages of Jamie Oliver’s COOK with Jamie and this is what I found. I must say that it was a hit to both my bestfriend Christa and I because we found the mascarpone with lime icing exceptionally wonderful, ‘really gave that kick our palates were looking for. And the cake itself was just perfectly moist. Loved it!

What you need:

  • 285g unsalted butter
  • 285 g light brown soft sugar
  • 5 large separated eggs
  • zest and juice of an orange
  • 170g sifted self rising flour
  • 1 tsp baking powder
  • 120g walnuts, chopped
  • 120g halved almonds
  • 1 tsp ground cinnamon
  • 1 pinch ground cloves (i opted not to use this, I find the taste quite strong)
  • 1 pinch nutmeg
  • 1/2 tsp ground ginger ( I used sweetened, finely chopped)
  • 300g sweet carrots, grated
  • sea salt
  • for the icing:
  • 115g mascarpone cheese
  • 225g full-fat cream cheese
  • 85g icing sugar, sifted
  • zest and juice of 2 limes

Preheat the oven to 180C/350F/gas 4. Grease and line a square tin of size 22cm (like the one I used.) Beat the butter and sugar together by hand or in a food processor until pale and fluffy. Beat in the egg yolks one by one, and add the orange zest and juice. Stir in the sifted flour, baking powder, addthe almonds, 70% of the walnuts, spices, and grated carrots then mix together.

In a separate bowl whisk the white eggs with a pinch of salt then gently fold then in the cake mix. Scoop the mixture into the prepared tin, place in the oven and cook for about 40 minutes until golden and risen. Test if it’s done by poking it with a cocktail stick, which should come out clean when cake is done. Once done, take out of the oven, let it cool fof about 10 minutes. Once you can handle the tin, turn it out on to a rack and leave for at least an hour.

Mix all the icing ingredients and spread generously over the top of the cake. Garnish with the remaining walnuts.

Most importanly. do. not. count. the. calories.