Kitchen Bench - Venetian Carrot Cake

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:

1. Preheat the oven to 170°C (160°C fan forced). Line a round cake tin with baking paper.
2. 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.
3. In a large bowl, whisk the sugar and olive oil (with a mixer or by hand) until creamily and airily mixed together.
4. Whisk in the vanilla and eggs.
5. Fold in the flour (or almond meal), grated carrots, lemon juice, lemon zest and orange juice.
6. Scrape the mixture into the prepared cake tin and smooth the surface. The batter will be very shallow in the tin.
7. Bake for about 30 to 40 minutes - or until a knife inserted into the centre comes out sticky, but otherwise clean.
8. 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.
9. Combine the marscapone, icing sugar, nutmeg, cinnamon and milk to taste.
10. Slice the cake and serve with the marscapone cream.
11. ENJOY.

If you're interested in seeing Nigella's recipe (inclusive of rum and sultanas) you can see it here.

Sophie @ Girl With a Satchel.