30/08/2025
As promised, here is the recipe for my carrot cake that I demonstrated at Oxford.
It’s going in heavier with the spices, using olive oil, quality ingredients plus opting for lime zest and juice over classic oj that set this carrot cake apart from the rest.
Opt too. Always salt your bakes! Generous pinch of this over regular table salt means you get those pops of saltiness sitting alongside the lime zest bites.
The icing too is so deliciously different to the norm - chocolate cream cheese, like lushly cheesecake topping your carrot cake plus a sprinkle of pistachios ( the Dubai chocolate yet cake form with some of your five a day).
This topping can take you anywhere.. bake your own Victoria or chocolate sponge and ice with this will be just wonderful. Or just make it, dollop into bowls with a few berries and bam a simple pudding - it’s essentially 💯 protein..
I’m in Bath Sunday for the final leg demonstrating this again. Maybe see you there.
Using 8inch lined tin
240ml olive oil
3 eggs
1tsp vanilla
290g dark brown sugar
320g self raising flour
1tsp bicarbonate soda
2 tsp heaped 5 spice
2 tsp heaped cinnamon (go sweet cassia)
Pinch maldon salt
2 lime zest and juice
320g grated carrot (never bother peeling)
Icing
250g cream cheese w 125g mascarpone, 90g icing sugar, 60g cocoa powder- plus some chopped pistachios
Simply combine oil, eggs and vanilla in kitchen aid using paddle. Add all dry ingredients, then stir through carrot and lime. Bake at 170c and check after 50mins.
For icing, again simply combine these. Add to cake top when cooled and sprinkle nuts - go add a few flowers or greenery sprigs too!
Enjoy!
