I know that is quite a statement, and I suppose maybe I should put a few disclaimers in there stating that it depends on the quality of your oven, the ingredients you use blah blah blah…
But I am not. I am going to say it and stick by it. You will have to let me know if you think it is true!
I adapted this recipe as I have to give credit to the original recipe which is from BBC GoodFood. But I think my little additions make it more moist, and tantalizingly earthy.
The picture below doesn’t do it justice, and also… I sliced the cake in half so this is only the top half of the cake! I had to slice it for transportation reasons as it was a gift for someone. But believe me this baby rises HIGH!
300g Plain Flour
2 tsp mixed spices
2 tsp ground cinnamon
1 and 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
200g soft brown sugar
200ml sunflower oil
50ml Orange Squash (I use Robinson’s R Orange Squash)
1 orange zested
1 lemon, zested
200g carrots, grated
150g pecans, smashed/chopped
Small tin of pineapple pieces
200g unsalted butter softened at room temperature
200g icing sugar
250g cream cheese
1. Pre-heat the oven to 150c/300F/Gas Mark 2
2. Prepare and line a deep cake tin (20cm ideally)
3. Mix together the flour, cinnamon, baking powder, bicarbonate of soda and sugar
4. In a separate bowl or jug beat the eggs with the oil and then add the orange squash, orange and lemon zests.
5. Pour the carrots to the egg/oil and mix well
6. Slowly mix this into the dry ingredients until well combined and you have a sticky shiny batter
7. Fold the nuts and pineapple (try and make sure the pineapple is as well drained as possible – I sometime put it on kitchen roll to absorb the liquid) into the batter
8. Spoon the batter into the lined tin and make sure the surface of the batter in the tin is as flat as you can (use your spoon or spatula to smooth the mixture so it has a level/even surface)
9. Pop in the oven for 1hr 20 mins (test this as this may vary from cake to cake – it does for me!)
10. Once the cake is baking beat the butter until it is smooth and creamy, add the icing sugar slowly! I have learned the painful way with this stage when not wearing an apron!
11. Add all the cream cheese and beat till it is a silky creamy cream cheese icing
12. Pop the cream cheese icing in the fridge and let it chill until the cake it cooked and cooled
13. Once the cake has cooled, take out the icing and decorate, I vary the way I apply the icing from having it just on top of the cake like in the photo above, or alternatively you could cover the entire cake in cream cheese icing which is when you are feeling particularly indulgent! (I have put the measurements in the ingredients for if you want to cover the entire cake, as another thing you could do is half the cake and make two if you wish!)