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Carrot and Honey Cake

10 August 2012


  • 285g butter,softened
  • 200g light brown soft sugar
  • 3 tbsp clear honey
  • 5 large organic eggs, separated
  • juice and zest of 1 orange
  • 170g self-raising flour, sifted
  • 1 slightly heaped tsp baking powder
  • 1 x 100g pack ground almonds
  • 1 x 100g walnuts, chopped
  • 1 x heaped tsp ground cinnamon
  • a pinch of ground cloves
  • a pinch of ground nutmeg
  • 1 tbsp candied ginger, chopped
  • 285g carrots, peeled and grated
  • a pinch of salt

For the Icing

  • 1/2 x 250g pot mascarpone cheese
  • 1/2 x 284ml pot soured cream
  • 85g icing sugar
  • juice and zest of 2 limes
  1. Preheat oven to 180C, fan 160C, gas4. Grease a 20cm square tin, line with paper.
  2. Beat the butter and sugar together by hand or in a food processor until pale and fluffy. Beat in the honey, then the egg yolks, one by one, and add the orange juice and zest. Stir in the flour and baking powder, then add the ground almonds, walnuts, cinnamon, cloves, nutmeg, ginger and finally the grated carrots.
  3. Whisk the egg whites with a pinch of salt until stiff, then fold them into the cake mixture. Scoop into the cake tin and cook for about 50 minutes until risen and golden. To test, insert a skewer - it should come out clean. Allow to cool in the tin for 10 minutes, then turn out on to a wire rack and leave for at least 1 hour to cool.
  4. To make the icing, mix all the ingredients together, reserving a little lime zest, then spread over the cake. Sprinkle with the remaining lime zest.

Posted: 10/08/2012 15:19:54 by

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