CARROT CAKE WITH COCONUT ICING

CARROT CAKE WITH COCONUT ICING

The combination of carrot and coconut is a fantastic one, especially when teamed with lots of spices and some lively orange zest. I love this carrot cake with a cup of coffee, but it makes a delicious pudding too – serve a nice big slice with a scoop of coconut ice cream and you’ll see what I mean.

INGREDIENTS

SERVES: 10-12

A little butter, for greasing

125ml rapeseed oil

120g soft light brown sugar

4 eggs

Finely grated zest and juice of 1 unwaxed orange

2tbsp black treacle

1 vanilla pod, split in half lengthways and seeds scraped out

240g plain flour

2tsp baking powder

2tsp salt

2tsp ground cinnamon

2tsp freshly grated nutmeg

2tsp ground mace

2tsp cracked black pepper

240g carrots, coarsely grated

75g sultanas

75 walnuts, chopped

 

For the coconut icing

150g mascarpone

100g unsalted butter, softened

100g desiccated coconut

200g icing sugar

 

To finish

80g desiccated coconut, lightly toasted in a dry pan

METHOD

Preheat the oven to 180°C/Fan 160°C/ Gas 4. Lightly grease a 23cm springform cake win with butter and line the base and sides with non-stick baking parchment.

Using a freestanding electric mixer fitted with a paddle attachment, or an electric hand mixer and a large bowl, beat the oil, sugar, eggs, orange zest and juice, treacle and vanilla seeds together until fully combined.

Sift the flour, baking powder, salt, cinnamon, nutmeg and mace together over the mixture. Sprinkle over the black pepper, then scatter over the grated carrots, sultanas and chopped walnuts. Gently fold everything together with a spatula until evenly combined but be careful not to overwork the mixture. The batter should be fairly soft and a little runny.

Pour the mixture into the prepared cake tin and bake for about 40 minutes, until nicely golden and springy to the touch. To test, insert a skewer into the centre of the cake: it should come out clean. Leave to cool in the tin for 5-10 minutes, then turn out onto a wire rack and carefully remove the parchment. Leave the cake to cool completely.

To make the icing, using either a freestanding mixer with the paddle attachment or electric hand mixer and large bowl, beat the mascarpone and butter together until smooth. Beat in the coconut, then sift the sugar over the mixture and beat until the icing is smooth.

Using a palette knife, spread the icing all over the top and sides of the cake. To finish, sprinkle on the toasted coconut. Serve cut into generous slices.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print
Sign in to Save this Recipe

INGREDIENTS

SERVES: 10-12

A little butter, for greasing

125ml rapeseed oil

120g soft light brown sugar

4 eggs

Finely grated zest and juice of 1 unwaxed orange

2tbsp black treacle

1 vanilla pod, split in half lengthways and seeds scraped out

240g plain flour

2tsp baking powder

2tsp salt

2tsp ground cinnamon

2tsp freshly grated nutmeg

2tsp ground mace

2tsp cracked black pepper

240g carrots, coarsely grated

75g sultanas

75 walnuts, chopped

 

For the coconut icing

150g mascarpone

100g unsalted butter, softened

100g desiccated coconut

200g icing sugar

 

To finish

80g desiccated coconut, lightly toasted in a dry pan

METHOD

Preheat the oven to 180°C/Fan 160°C/ Gas 4. Lightly grease a 23cm springform cake win with butter and line the base and sides with non-stick baking parchment.

Using a freestanding electric mixer fitted with a paddle attachment, or an electric hand mixer and a large bowl, beat the oil, sugar, eggs, orange zest and juice, treacle and vanilla seeds together until fully combined.

Sift the flour, baking powder, salt, cinnamon, nutmeg and mace together over the mixture. Sprinkle over the black pepper, then scatter over the grated carrots, sultanas and chopped walnuts. Gently fold everything together with a spatula until evenly combined but be careful not to overwork the mixture. The batter should be fairly soft and a little runny.

Pour the mixture into the prepared cake tin and bake for about 40 minutes, until nicely golden and springy to the touch. To test, insert a skewer into the centre of the cake: it should come out clean. Leave to cool in the tin for 5-10 minutes, then turn out onto a wire rack and carefully remove the parchment. Leave the cake to cool completely.

To make the icing, using either a freestanding mixer with the paddle attachment or electric hand mixer and large bowl, beat the mascarpone and butter together until smooth. Beat in the coconut, then sift the sugar over the mixture and beat until the icing is smooth.

Using a palette knife, spread the icing all over the top and sides of the cake. To finish, sprinkle on the toasted coconut. Serve cut into generous slices.

Share this Recipe

  • facebook
  • twitter
  • email

Print

  • print
Save this Recipe

SEEN IN

book

TOM’S TABLE (2015)

The ideal companion for anyone looking for simple everyday recipes with irresistible flavour, perfect for dinner parties or wonderful family meals.

Buy Book