• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • about Dom in the Kitchen
  • contact me
  • pr & demo’s
  • Private Dining

Dom in the Kitchen Homepage

Recipes from my Lincolnshire kitchen

  • Home
  • Chicken Thighs
  • Bread
  • Cakes
  • Eggs
  • Vegetarian
  • Everything else

a birthday carrot cake

21 September 2019 by Dominic Franks

carrot cake

The reason i’m sharing this birthday carrot cake is because it’s my birthday on Tuesday (24th September) and I will be turning 49.  I realise that my youthful good looks, great hair and fabulous body belay this fact but sadly, dear reader, it is true.  Actually I don’t know why this fact should be sad? Age is wonderful.  Yes it comes with its issues but if anything over the last year has taught me, we should all genuinely be grateful to be alive and try and live our lives to the fullest.

It seems to be an age since i’ve baked a cake for the blog and if I needed an excuse my birthday is the perfect one.  As many regular readers will know, it’s also The Vikings birthday on the same day.  Yes, we are birthday buddies.  No it’s not the best thing ever. (I’ll leave it at that.) Cakes are a funny thing.  Most people love them.  I have my favourites (i much prefer a simple Victoria Sponge to anything too fancy) and The Viking is pretty indifferent but when I do bake a cake this cake is the one he seems to like the most.  I think he thinks that because it has carrots in it it makes it healthy… and who am I to break the news to him and shatter the dream?

This is my favourite carrot cake.  It’s totally and utterly borrowed from the incredible Delia Smith.  It’s what she calls her Ultimate Carrot Cake and it really is that.  I’ve been making it in different forms over the years as it also works really well as muffins and these really cute ‘sandwiches’ but the classic 2 layered cake is perfect for a celebratory moment.  I also love a cake that can be kept in the fridge, in fact tastes better if served cold and this carrot cake is perfect for that. I think it’s all the wonderful nutty ingredients that make it so perfect and the added coconut is, in my opinion, genius.  I’ve mixed it up slightly by replacing some of the self-raising flour with ground almonds which I think make it even more joyous.

carrot cake
for the cake
  • 175g dark brown soft sugar
  • 2 large eggs
  • 150ml sunflower oil
  • 150g wholemeal self-raising flour
  • 50g ground almonds
  • 1 teaspoon ginger
  • 1 teaspoon ground cinnamon
  • 1 level teaspoon bicarbonate of soda
  • 200g carrots, peeled and coarsely grated
  • grated zest of 1 orange
  • 110g sultanas
  • 50g desiccated coconut
  • 50g toasted pecan nuts, chopped
For the cinnamon icing
  • 1 x 250g tubs mascarpone
  • 1 x 250g tub of cream cheese
  • 1 heaped teaspoon ground cinnamon
  • 1/2 juice of a lemon
  • 1/2 juice of an orange
  • 1 rounded tablespoon golden caster sugar
  • 50g chopped toasted pecan nuts
For the syrup glaze
  • 75g dark brown soft sugar
  • juice of 1 small orange
  • 1 tablespoon lemon juice

Pre-heat the oven to 170ºC and grease and line 2 cake tins.  I’m using my favourite little tall sandwich tins which are 17cm but taller than average and make a cute cake but 2 x 20cm sponge tins will work perfectly.

Once the oven is up to speed spread the pecans out on a tray and pop them into the oven for 8 minutes (absolutely no longer, you really don’t want burnt nuts (!!)

Next, onto the cake – place the sugar, eggs and oil in a bowl and whisk them together for 2–3 minutes until the sugar has dissolved. (I’m using my smeg stand mixer with the whisk attachment but an electric hand whisk and a large bowl would work just as well.)

Sift the flour, spice and bicarbonate of soda into the bowl – the little bits of bran left in the sieve can be tipped in at the end and fold all this in gently. (I change the attachment to the cake batter paddle and put it to the lowest setting.  Once that is evenly combined,  add the rest of the cake ingredients and gently fold in.

Divide the mixture evenly between your two cake tins and level them off with the back of a tablespoon. Bake the cakes near the centre of the oven for 30 minutes until they are springy and firm in the centre.

Whilst the cakes are in the oven make the the syrup glaze by simply whisking together the sugar and fruit juices. As soon as the cakes come out of the oven, first stab them all over with a skewer and then spoon the syrup evenly over the hot cakes. After that they need to cool in their tins in order to soak up all of the syrup.

Make the icing by whisking the mascarpone, cream cheese cinnamon, juice and sugar in a bowl till smooth and fluffy. Then cover the bowl and chill until needed.

As soon as the cakes are completely cold remove them from the tins. Place one of the cakes on a serving plate, spread one third of the icing all over, then place the other cake on top and finally cover the top and sides with the remaining mixture.

carrot cake

Eat and of course, enjoy!

Share this post:

Share on Twitter Share on Facebook Share on Pinterest Share on LinkedIn Share on E-mail

Filed Under: Cakes Tagged With: birthday cake, cake, carrot cake, cream cheese frosting

Previous Post: « leek and mushroom cheesy pie
Next Post: runner bean and cauliflower coconut curry »

Reader Interactions

Related Posts with Thumbnails

Comments

  1. Mary says

    22 September 2019 at 6:15 am

    Sounds lip-smackingly lovely but do I use the cream cheese or is it a typo? You only mention the Mascapone but don’t include the cream cheese. :))

    • Dominic Franks says

      22 September 2019 at 10:56 am

      thanks Mary, you’re right, I left it out!! Changed now, thank you x

  2. Natasha says

    22 September 2019 at 10:59 pm

    I remember my first carrot cake: along the Viking’s thoughts my lovely mummy thought it was vaguely healthy. She made it and posted it to me at Guys Dental schooll, where I was at uni. She was a wonderful baker, but was suspicious of the cream cheese frosting so used a tonne of icing sugar as she worried it would taste savoury. Truth be it was delicious cake with a hypersweet frosting that probably would have preserved the cake beautifully, had I not scoffed it all at break- neck speed . I’m gonna give yours a whirl this week and toast you and the Vikings birthdays and toast my mum xxx

    • Dominic Franks says

      23 September 2019 at 9:03 am

      ahhh, that’s such a lovely story… thanks for sharing. I hope you enjoy mine as much x

  3. Jean says

    24 September 2019 at 4:09 pm

    HAPPY BIRTHDAY !!
    The cake looks delicious. I don’t make carrot cake often enough and this one looks fab. X

  4. Ruthdigs says

    24 September 2019 at 6:47 pm

    Ooh carrot cake is my favourite though I tend to leave the frosting off. Much healthier that way. 😜 A very happy birthday to you! It was mine two days ago. Maybe I’ll make myself this…

    • Dominic Franks says

      26 September 2019 at 12:54 pm

      ahhh Happy Birthday to you too.

Primary Sidebar

About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

Subscribe

Get new posts by email:
Powered by follow.it
  • Bloglovin
  • Facebook
  • Instagram
  • LinkedIn
  • Pinterest
  • Twitter

Archives

Tweets by @DomInTheKitchen

as featured in Lincolnshire Life Magazine

Lincolnshire Life

creatively managed by

The Persuagers
Belleau Cottage

Footer

This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

&copy 2010 - 2021 | All rights reserved | Website by Peckish Digital