A little while ago we were asked if we’d like to recreate a Carrot Cake recipe in time for Christmas. We were told we could change bits if we wanted too but we decided that for our first try we would stick to the recipe.
- 169g butter
- 3 tbsp. chopped walnuts
- 4 eggs
- 170g brown sugar
- 170g ground almonds
- 105g plain flour
- 5 tsp. baking powder
- Pinch of salt
- 250g grated carrots (about 2 large carrots)
- 2 tbsp. Maille Wholegrain Mustard
- 3 tbsp. golden raisins
- Grated peel of 2 oranges (about 3 tbsp.), divided
- Grated peel of 1 lemon (about 1-½ tbsp.)
- Grated peel of 1 lime (about 1 tbsp.) (optional)
- 1½ tbsp. fresh grated ginger
- 1 tsp. ground cinnamon
- ⅛ tsp. ground coriander (optional)
- 350g icing sugar
- 2 tbsp. water
- Preheat your oven to 180∘C. Spray 20 muffin cups with non-stick cooking spray; set aside. Melt butter with walnuts in a saucepan – put to the side.
- Beat eggs with brown sugar in small bowl with electric mixer until foamy; put to the side. Mix ground almonds, flour, baking powder and salt. Stir in egg mixture just until blended.
- Stir in walnut mixture, carrots, Maille Wholegrain Mustard, raisins, grated peels (only 1 of the oranges), ginger, cinnamon and coriander until blended. Spoon evenly into prepared cups.
- Bake 15 – 20 minutes or until a toothpick inserted in the centre of the cakes comes out clean.
- Cool on wire rack 10 minutes. Remove cakes from pans and cool completely.
- Blend icing sugar, water and remaining 1 ½ tablespoons orange peel in a bowl. Spread on the cakes and let stand uncovered until set – roughly about 2 hours.
- Enjoy with a lovely cup of tea.
We really enjoyed making this recipe and eating the cakes afterwards and we will certainly be making it again in the future but when we do I will be using a cream cheese topping rather than icing – I can’t wait to show you all in the new year our new and hopefully improved recipe.
*We were sent a hamper of items to recreate this recipe*