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cake

zesty carrot cake

zesty carrot cake with lemon and orange and packed with nuts and stem ginger
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Course Dessert
Cuisine european
Servings 8

Equipment

  • stand mixer fitted with whisk attachment
  • food processor with grater attachment or fine grater
  • three 8 inch layer cake tins
  • baking paper

Ingredients
  

  • 250 ml vegetable oil 1 cup
  • 200 grams caster sugar 1 cup
  • 85 grams soft light brown sugar 1/2 cup
  • 4 eggs
  • 190 grams finely grated carrots 2 cups
  • 255 grams plain flour 2 cups
  • 2 tsp baking powder
  • 45 grams ground almonds
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp salt
  • 85 grams chopped mixed nuts (walnuts and hazelnuts)
  • zest from one lemon
  • zest from one large orange
  • 15 grams candied stem ginger
  • 1 tbsp orange juice

Instructions
 

  • Preheat the oven to 160c fan - 180c if not fan assisted.
  • Grease and line the three baking shallow 8 inch layer cake tins with baking paper
  • In a stand mixer fitted with the whisk attachment whip the oil and sugar until airy and the sugar has dissolved. At least 5 minutes.
  • While that is whipping, sift together the flour, baking powder, ground almonds, salt and spices in another bowl and put to one side
  • Add the eggs to the oil and sugar mixture one at a time, whipping for at least 3 minutes between each one, then turn up to high speed and mix for a further 2-4 minutes until pale and fluffy.
    Scrape around the bowl with a spatula.
    Fold in the dry ingredients that you sifted earlier.
  • Finely grate the carrots and weigh out 190 grams, then squeeze them to remove some of the liquid. place in a bowl.
  • Finely chop the nuts and candied ginger and add to the bowl of grated carrots with the zest of the orange and lemon
  • Fold in the carrots mixture using a spatula until evenly combined.
  • Fold in a tablespoon of orange juice, then separate the mixture evenly between the three tins.
  • Place tins on the middle shelf of the oven and bake for about 20-25 minutes. (moving the tins around half way through to ensure even baking)
  • Cakes are done when a knife inserted into the centre comes out clean.
  • Leave to cool in the tins for 20 minutes, then gently remove from the tins and peel off the baking paper and place on a cooling rack to cool fully.
Keyword cake, carrot cake, citrus