A deliciously moist and not-too-sweet carrot cake based on Nigella Lawson's recipe, served with a decent helping of sweet marscapone cream, perfect for any time of the day, and, best of all, it's easy! I've changed bits and pieces according to my taste and what I had in the pantry - that's part of the fun!
WHAT YOU'LL NEED:
- 1/2 cup regular olive oil
- 2 medium carrots, grated - about 2 cups
- 3/4 cup caster sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 2 1/2 cups of almond meal or flour - I used flour
- 1/2 lemon, juiced and zested finely
- 1 tablespoon orange juice (approx.)
For the marscapone cream:
- 1 cup marscapone
- 2 teaspoons icing sugar (I added a fair bit more until I liked the taste)
- 1/2 teaspoon nutmeg
- 1/2 teaspoon of cinnamon
- A dash of milk to make a smooth paste
HOW YOU MAKE IT:
- Preheat the oven to 170°C (160°C fan forced). Line a round cake tin with baking paper.
- Grate the carrots in a food processor or with a coarse grater and put them on a double layer of kitchen towels. Wrap the towels around the carrots to soak up the excess liquid.
- In a large bowl, whisk the sugar and olive oil (with a mixer or by hand) until creamily and airily mixed together.
- Whisk in the vanilla and eggs.
- Fold in the flour (or almond meal), grated carrots, lemon juice, lemon zest and orange juice.
- Scrape the mixture into the prepared cake tin and smooth the surface. The batter will be very shallow in the tin.
- Bake for about 30 to 40 minutes - or until a knife inserted into the centre comes out sticky, but otherwise clean.
- Remove the cake from the oven and let it sit on a rack for 10 minutes before removing from the tin. Let cool until ready to serve.
- Combine the marscapone, icing sugar, nutmeg, cinnamon and milk to taste.
- Slice the cake and serve with the marscapone cream.
Sophie @ Girl With a Satchel.