170g (6oz/ ¾ cup)soft dark brown sugarmuscovado or ’vergeoise’ in France
3teaspoonbaking powder
1teaspoonbicarbonate of soda
3teaspoonground gingerbread spice (pain d'épices) or pumpkin spice/all spice
1organic orange (unwaxed) zestkeep 1 teaspoon for the frosting
3organic eggs
225ml (8fl oz/ 0.9 cup)sunflower oil(or other neutral oil)
Cream Cheese Frosting
70g (2.5oz/ ⅓ cup)butter, unsaltedsoftened
225g (8oz/ 1 cup)soft cream cheese (full fat)at room temperature
70g (2.5oz/ ½ cup)icing (confectioner's) sugar
few dropsvanilla extractor good pinch of vanilla powder
1teaspoonorganic orange zest
Instructions
Purple Carrot Cake (23cm/9")
Heat oven to 180°C/360°F/160°C fan (Gas 4).
In a large mixing bowl, mix the flour, sugar, baking powder, bicarbonate of soda, spice and orange zest. Whisk together the eggs and oil, then stir into the dry ingredients with the grated carrots.
Grease a round cake tin or springform tin (23cm/9 inch) and line it with baking parchment. Pour the mixture into the lined tin and bake for 35-40 minutes or until a skewer poked in comes out clean.
Leave to cool in the tin for about 10 minutes, then carefully transfer to a cooling rack.
Optional for a flat cake: using a cake levelling cutter or a good sharp knife, cut the top off the cake then turn the cake upside down directly on to the serving plate.
Cream Cheese Frosting
Beat the butter until creamy, then beat in the soft cheese, icing sugar, orange zest and vanilla. Either spread the frosting on top of the cake using a palette knife or use a piping bag with a plain or star tip to pipe out your own creative topping.
Notes
Tea partners with carrot cake: serve with either Assam, Yunnan, Rooibos, or Earl Grey teas, for example. This recipe also exists as individual carrot cake muffins, which are great for transporting for school fêtes or picnics.Nutrition: Protein: 3g; Carbohydrates: 40g; Lipids: 24g; Glycemic Index: 30