We love making carrot cake at the Angel Inn LODDON and, once you know how, you’ll not be surprised that this is one of our best sellers.
There is no butter in this cake – just Yare Valley rapeseed oil.
But the moistness comes from the carrots – over a pound of freshly peeled and grated carrots go into each cake, making it not only delicious but full of fibre. (It really doesn’t taste of carrots, but feels lusciously decadent!)
We use Stoats organic, stone-ground plain flour for that wholesome taste and goodness, but other plain flour can be substituted.
Print out, or download, the Angel Inn recipe card below for the ingredients.
(You may have to hit the double arrow >> at the top right of the pdf to see the print/download options.)
The recipe is straight forward, so is a good one for children to try. It makes 15 hearty portions, so could easily be halved for a smaller occasion.
Beat the oil and sugar and then add the eggs. (You do not need to worry about the mixture splitting.) Next, mix in all the sieved, dry ingredients.
Put in a greased tin and bake.
That’s it!
Leave on a cooling rack to cool fully before adding the topping.
To make the topping, whip the cream until stiff. Drain the cream cheese of any liquid and carefully fold this into the whipped cream together with the icing sugar. This is far trickier than baking the cake, so watch out, as overworking will result in a runny mess. Carefully spread over the top of the cooled cake.
Optional – top with Brazil nuts/walnuts, or fruit, such as blueberries .
For a vegan version, simply change the topping – sprinkling with icing sugar is just one simpler option.