lic
April 2014
Carrot Cake recipe
By Bethany Mack 7C
What will inspire you????
Earlier in the year the BBC programme ‘The great British Bake Off’ inspired us all to
do more cooking and of course baking. What is your favorite cake? What will you bake this year? Well
I’m here to help you along the way! This article is my do’s and don’ts of baking a cake and also, what
type of cake is healthiest but also tasty. I hope you give it a go!
My choice this time is the famous and the classic carrot cake. It is healthy and tasty choice to choose
from. Follow this simple recipe of baking a carrot cake and the whole thing will be as easy as pie!
A rather pleasing carrot cake with lime and mascarpone icing!
Ingredients:
10oz unsalted butter
10oz light soft brown sugar
5 large free range eggs
Zest and juice of 1 orange
60oz self raising flour (sifted)
1 slightly heaped teaspoon baking powder
40z ground almonds
40z shelled walnuts
1 heaped teaspoon of grounded cinnamon
A pinch of ground cloves
A pinch of ground nutmeg
½ teaspoon ground ginger
10oz carrots, peeled and grated
Sea salt
How to make the mascarpone icing
115g / 4oz mascarpone
225g/ 8oz full fat cream
85g / 3oz icing sugar
Zest and juice of 2 limes
Method
Preheat the oven to 180 degrees / 350 degrees/ gas 4
Grease and line a 22cm/ 9 inch square cake tin
Beat the butter and sugar together until pale & fluffy and beat the egg yokes 1 by 1 add the orange zest
& juice
Stir in the sifted flour and baking powder then add the ground almonds, walnuts, spices & grated
carrot: mix together well
In a separate bowl whisk the egg whites with a pinch of sea salt until stiff, then gently fold into the cake
mix
Scoop the mixture into the cake tin, and cook for about 50 minutes until golden and risen
Leave the cake to cool for about 10 minutes
Icing method
Mix all of the ingredients together and spread generously over the top of the cake.
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