This carrot cake recipe, adapted from the Riverford Farm Cookbook, is a winner. Nuts and spices don't feature, and I think the finished cake is better for it (having a feather-light, clean taste). The original recipe suggests sultanas, but I prefer to use chewy currants, and booze it up a bit.
- 250g self-raising flour
- 2 tsp baking powder
- 75g light soft brown sugar
- 75g dark soft brown sugar
- 100g currants, soaked in 2 tbsp Cognac/brandy for a few hours, preferably overnight
- 200g grated carrots
- 150ml sunflower oil
- 2 medium eggs, lightly beaten
- 125g unsalted butter, at room temperature
- 50g icing sugar, sifted
- 250g cream cheese
Sift the flour and baking powder into a bowl and stir in the sugars. Add the currants and grated carrots. Beat the oil and eggs together and add to the bowl. Combine with either a wooden spoon or an electric mixer.
Spoon the mixture into a greased and lined 20cm springform cake tin and bake on the middle shelf of the oven for 1-1 1/4 hours, until a skewer inserted in the centre comes out clean. Cool in the tin for 10 minutes, then turn out on to a wire rack to cool completely.