I’m lucky enough to be a member of the Tate Galleries though in these Covidy restricted times it’s months since I could visit. Still, as a member they try and keep us informed and in the loop.
In the latest email they included the recipe for their everso delicious carrot cake and since I couldn’t have it at the Tate, I went for second best and made one. It was delicious
This is the recipe, hopefully enhanced by some of my images….
You will need 1 x 20cm/8-inch springform cake tin.
200 g plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
2 tsp ground ginger
1 tsp ground cinnamon
¼ tsp fine sea salt
Put these in a bowl together…
175 g soft light brown sugar
2 large eggs at room temperature
200 ml vegetable oil, more for greasing
Ditto the oil, sugar and eggs and mix thoroughly…
Add the dry to the wet…
Take the final ingredients…
200 g carrots peeled and coarsely grated
100 g walnut pieces roughly chopped
Fold into the mix
Put in the oiled and lined, if you like, tin, level and baked for 45-55 minutes at 170C
It comes out like the above.
There’s a rather sweet topping which I don’t normally go for in a big way but I’ve included the ingredients and the (full) method below. Dead simple and delicious.
For the Icing:
100 g unsalted butter softened
100 g icing sugar
1 tsp cornflour
100 g full-fat cream cheese -fridge-cold
25 g walnut pieces (roughly chopped or crumbled)
25 g crystallised ginger (chopped)
1. Preheat the oven to 170°C/150°C Fan. Grease the sides and line the base of your cake tin with baking parchment.
2. Put the flour, baking powder, bicarbonate of soda, ground ginger and salt into a bowl and mix thoroughly.
3. Beat the sugar, eggs and oil in another large bowl until they are completely mixed, then gradually add the flour mixture.
4. Beat in the carrots and then fold in the 100g of prepared walnuts until everything is evenly combined.
5. Spoon and scrape into the prepared tin. Smooth the top put in the oven for 45–55 minutes.
6. For the icing: Beat the butter and icing sugar together and when creamily combined, beat in the cornflour, followed by half the cream cheese. Once that’s incorporated, beat in the remaining half. Cover and refrigerate.
7. When the cake is completely cold, take the icing out of the fridge for about 20 minutes, beat briefly and make sure the icing is smooth. Spread the frosting on top of the cake, swirling it a little, then sprinkle the chopped walnuts and crystallised ginger.