James Martin's Carrot cake

Carrot cakes drizzled with caramel sauce topped with almond cylinders of candied carrots
By James Martin
James Martin's Carrot cake
  • Rating:
  • Serves: Makes 8-10
  • Cook Time: 50 minutes
  • Prep Time: 30 minutes plus cooling
  • Effort: medium

Ingredients

For the cake

  • 200 g carrots, grated
  • 75 g pecans, chopped
  • 175 g dark brown sugar
  • 2 eggs
  • 150 ml rapeseed oil
  • 200 g wholemeal flour
  • 1 tbsp mixed spice
  • 1 tsp bicarbonate of soda
  • 100 g sultanas
  • 50 g icing sugar

For the candied carrots

  • 9 baby or chantenay carrots, with tops on
  • 25 g butter
  • 25 g caster sugar

For the sugar cylinder

  • 200 g caster sugar
  • 100 g flaked almonds

For the caramel sauce

  • 100 ml orange juice
  • 100 g sugar

To serve

  • 150 g full fat cream cheese

Method

1. For the cake: preheat the oven to 180C/160C fan/gas 4. Grease and line a 30cm x 20cm x 3cm tin.

2. Whisk all the cake ingredients together and pour into the tin. Drop the tray onto your kitchen counter a few times to spread the mixture into the corners. Bake for 25-30 minutes then cool and cut into squares.

3. For the candied carrots: place all the ingredients into a pan with a pinch of salt and 50ml water and cook until all the liquid has thickened. This should take around 10 minutes.

4. For the sugar cylinder: heat the sugar to a caramel and add the flaked almonds. Pour the mixture onto a non-stick mat. While it cools, cut a rectangular stencil that measures 12cm x 5cm out of a piece of card.

5. Whizz the mixture in a food processor. Spread it inside the rectangluar stencil on a non-stick surface, remove the stencil and place in the oven to melt. When the mixture is slightly cooled down but still pliable, create the cylinder by rolling it around a rolling pin and then allow it to cool before taking it off.

6. For the caramel sauce: heat the orange juice with the sugar and allow to thicken to a rich sauce.

7. Place the cake on a plate and drizzle with the caramel sauce. Place the sugar cylinder on top and carefully place a candied carrot inside the cylinder followed by 1 teaspoon cream cheese. Finish with a drizzle of syrup leftover from candying the carrots.

How to make carrot cake

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