AD – This is a simple and delicious carrot cake, perfect for a birthday celebration or a casual coffee morning. The batter doesn’t need and stand mixer and only takes one bowl, so it’s light on the washing up as well!
The secret ingredient in this recipe is using True Origin’s Cinnamon and Orange Marmalade as a filling and their roasted cashews to replace the walnuts in the cake. True Origin are a small but passionate team based in Paisley, in the West of Scotland. Their mission is simple: to connect people through food that’s fair, ethical, and absolutely delicious. They work directly with amazing producer groups across Africa, in countries like Kenya, Malawi, South Africa, and the Kingdom of Eswatini to bring their finest ingredients and products to the UK market. Every purchase helps support farming communities with steady incomes, access to education, tools, and the means to care for their land and future. You can find all their amazing products through this link: https://trueoriginfoods.co.uk/
Carrot Cake with Marmalade
4
servings30
minutesIngredients
- For the Cake
170g light brown sugar
170g oil
2 teaspoons vanilla extract
3 large eggs
240g carrots, coarsely grated
120g True Origin Cashews, roughly chopped (https://trueoriginfoods.co.uk/products/plain-cashews?_pos=1&_psq=cashews&_ss=e&_v=1.0)
170g self-raising flour
1 teaspoon bicarbonate of soda
1 1/2 teaspoon cinnamon
3/4 teaspoon ground mixed spice
1 teaspoon salt
- For the Whipped Cream Cheese
120g cream cheese
300g double cream
75g icing sugar
1 teaspoon vanilla extract
- For the topping
150g True Origin Orange and Cinnamon Marmalade (https://trueoriginfoods.co.uk/products/orange-cinnamon-marmalade?_pos=2&_psq=marmalade&_ss=e&_v=1.0)
20g True Origin Cashews
Directions
- Preheat the oven to 165ºC/330ºF fan. Grease and base line 2 x 7″/18cm round cake tins.
- Make the cake
- Whisk together the sugar, oil, vanilla and eggs until smooth. Stir through the grated carrots and chopped cashews.
- Add all the dry ingredients into the bowl and stir until combined into a batter with no dry pockets of flour.
- Split between the two cake tins and bake for 35-40 minutes until a skewer inserted into the middle of the cake comes out clean and it is starting to pull away from the edge of the tin. Leave to cool in the tin for 10 minutes before turning out and leaving to cool on a wire rack.
- Make the Whipped Cream Cheese
- Add about 100g of double cream into the cream cheese, with the icing sugar and vanilla. Whisk until smooth. Gradually add the remaining cream, whisking until all the cream has been added and the mixture is very loose.
- Continue to whisk the mixture until it holds its shape in a soft whipped cream texture.
- Assemble the Cake
- Fill a piping bag with the whipped cream cheese. Place one layer of cake on a cake stand. Pipe dots of the cream cheese around the perimeter of the cake.
- Stir the True Origin Orange and Cinnamon Marmalade in a bowl to smooth it out then spread a layer on the cake inside the border of whipped cream cheese.
- Lay the second layer of sponge on top of the filling with the domed side of the cake facing down.
- Pipe dots of whipped cream cheese over the top of the cake. Dip a melon baller or measuring spoon in hot water and create divots in a few of the dots of whipped cream cheese.
- Add the remaining marmalade into a piping bag and fill the divots in the whipped cream cheese with the sieved marmalade.
- Finish the cake with chopped cashews.
