Raymond cooks

Carrot Cake

Carrot Cake
Preparation time:
15 minutes
Cooking time:
45-60 minutes
1 cake (serves 8-10)

At first, you may think – a cake made from carrots, how will that work? Yet it does, with the vegetable bringing its own sweetness, You may also wish to add a little orange zest or your preferred spices – replacing the ginger and cinnamon with, perhaps, cumin, allspice or cardamom. When it's uniced, the cake can be stored in the freezer for up to a month and then iced once it's thoroughly defrosted.

  • Raymond Blanc with Carrot Cake and MultiPro XL Weigh+


    For the carrot cake:
    • 150g light brown sugar
    • 2 eggs, medium
    • 50g marzipan
    • 1 tsp vanilla bean paste (or good-quality vanilla extract)
    • 150ml sunflower oil
    • 150g plain flour, sifted
    • 1 tsp bicarbonate of soda
    • 1 tsp baking powder
    • ½ tsp sea salt
    • 1 tsp ground cinnamon
    • 1 tsp ground ginger
    • 150g carrots, grated
    • 50g sultanas
    For the icing and topping:
    • 80g cream cheese
    • 30g unsalted butter, softened
    • 80g icing sugar
    • 20g chopped dried cranberries, pistachios, pecan nuts and grated orange zest to decorate
  • Method

    For the carrot cake:
    • Preheat the oven to 170ºC.

    • Line a 26 x 9 x 8cm terrine mould (or a 900g loaf tin) with baking parchment, leaving an overhang of paper so that the cake can be easily removed once it’s cooked.

    • In a Kenwood food processor with the blade attachment, and on a high speed, whisk together the sugar, eggs, marzipan and vanilla paste (or vanilla extract) for about 4 minutes, until smooth and light. Continue mixing and pour in the sunflower oil in a steady stream.

    • Mix together the flour, bicarbonate of soda, baking powder, salt and spices and sift. Remove the lid of the Kenwood food processor and carefully add the sifted flour mixture.

    • On a low speed, gently incorporate the flour into the cake batter.

    • Attach the grater attachment and grate in the carrot.
      Using a small spatula, fold in the sultanas and pour the mixture into the lined terrine mould (or loaf tin).

    • Bake for 45 minutes. Check the cake is cooked by inserting the blade of a paring knife into the centre – the blade should come out clean. (For greater accuracy, insert a probe into the centre of the cake – it should read 76°C - 82ºC.)

    • Remove the cake from the oven and turn it out of the mould. Leave it to cool on a wire rack. (It is important to turn it out of the mould immediately so that it doesn’t steam inside the mould and become dense in texture).

    • Increase the oven temperature to 180°C. Place the nuts on a baking tray and transfer them to the oven for 6-8 minutes until toasted to your liking. Leave them to cool to room temperature and keep to one side.

    For the icing:
    • Place the cream cheese, butter and icing sugar in the Kenwood food processor with the blade attachment and beat together until smooth.

    Decorating the cake:
    • Once the cakes are completely cool, use a palette knife to spread the icing on top of each loaf. Finish by scattering over a few chopped cranberries, pistachios, pecans or simply some grated orange zest.

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