Recipe: Carrot Cake
30 March 2009
Carrot Cake
For the cake
4 medium-sized Carrots, sliced
1 Orange, juice from
100ml corn oil
300g caster sugar
3 organic eggs, separated
300g plain flour
15g baking powder
For the topping
20g butter
125g icing sugar
2 tsp orange flavoured liqueur
2 tsp water
Preheat the oven to 180C/gas mark 4 and grease a 30cm round cake tin with butter.
Put the carrots in a medium pan, just cover with water and add the orange juice. Bring to the boil and cook until tender. Drain, but do not cool.
Put the carrots, corn oil, sugar and 3 egg yolks in a blender or food processor and blend to a purée. Leave to cool. Now whisk the egg whites until stiff and set aside.
Place the carrot purée in a mixing bowl and gently fold in the flour and baking powder, mixing together well. Fold the egg whites in gently. Pour the mixture into the greased tin and bake for approx 45 minutes or until golden. Remove from the oven and leave to cool on a wire rack.
For the topping - Sift the icing sugar into a bowl and stir in the liqueur and water until it reaches a creamy texture. Drizzle over the cake and leave to set.