This cake was inspired by the delicious Gails in Hampstead. We went there for a post lunch cake and coffee (and promptly spent £10!). I decided on the carrot cake, a big blousy affair covered in cream cheese icing, moist and absolutely delicious.
It inspired me to make my own, especially as there are usually a few carrots lingering at the bottom of the fridge. This cake is a mish mash of flavours, yoghurt and oil for moistness, chopped dates reduce the amount of sugar needed and add a touch of caramel, a hint of orange and plenty of chopped pecans.
Is it as good as Gails? I think so and I don’t have to pay 4 quid for a slice…
125ml sunflower oil
zest 1 orange and juice of 1/2
100g dates, finely chopped into a paste
175g plain flour
2 1/2tsp baking powder
3 carrots, peeled and finely grated
100g pecans, chopped
- Whisk the sugar, oil, zest and yoghurt in a large mixing bowl.
- Add the eggs one at a time and whisk in thoroughly followed by the orange juice and dates.
- Sift in the flour, baking powder and cinnamon and mix well.
- Stir in the carrots and pecans.
- Transfer to 2 lined sandwich tins and bake at 180C for 30mins until golden and a cake tester comes out clean.
For the icing, beat a 200g tub of cream cheese cheese with 200g icing sugar and a squeeze of orange.