This carrot cake has a delicious lemony flavour. It is low fat and gluten—and dairy-free. It was adapted from a recipe previously written for Only Crumbs Remain by Angela Entwhistle.
450g (1lb) loaf tin about 18.5cm (7¼in) long x 9cm (3½in) wide x 5.5cm (2¼in)high
baking parchment
hand held electric whisk
large metal spoon or spatula
2 large mixing bowl
1 small mixing bowl
Ingredients
for the carrot cake
alittle oilfor greasing
2largeeggs, separated
100g(3½oz) caster sugar
100g(3½oz) grated carrotsweigh after grating (about I large carrot)
100g(3½oz) ground almonds
½lemonzest and juice
50g(2oz) gluten-free plain flour
1teaspoonbaking powder
for the lemon icing
½lemonzest and juice
75g(3oz) icing sugarsieved
To complete
marzipan carrots(optional)
Preparation instructions
Instructions
To make the carrot cake
Grease and line a 450g (1lb) loaf tin with baking parchment. Preheat the oven to 170℃ (150℃ fan)/325°F/gas mark 3.
Separate 2 eggs. Place the egg whites in one large bowl and the yolks in another. Whisk the egg whites until they form stiff peaks. Gradually whisk in 50g (2oz) caster sugar a little at a time and continue whisking until thick and glossy. Set aside.
Whisk the egg yolk together with the remaining 50g (2oz) sugar until pale, thick and doubled in volume. Then fold in 100g (3½oz) finely grated carrots, followed by 100g (3½oz) ground almonds and the grated zest and juice of ½ lemon, using a spatula or large metal spoon.
Sift 50g (2oz) flour and 1 teaspoon of baking powder into the bowl and gently fold in.
Add a quarter of the whisked egg whites to the carrot mixture and gently fold together. Then continue adding the egg whites in two or three batches gently folding in until just mixed, taking care not to knock the air out.
Spoon the mixture into the prepared carrot cake tin. Level it with a palette knife or spatula. Bake in the centre of the preheated oven for about 30 – 35 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven, place the tin on a cooling rack, and leave to cool in the tin for about 10 minutes before transferring the carrot cake to the rack to cool completely.
To complete
Sift 75g (3oz) icing sugar into a small mixing bowl. Add the finely grated zest, ½ lemon, and enough lemon juice to mix to a smooth, thin icing. Drizzle the icing over the top of the cake, allowing it to run down the sides if you wish.
If desired, decorate with marzipan carrots. Leave for several hours for the icing to firm up. The cake is best cut a day after baking. Store in an airtight container.
To make the marzipan carrots
Colour a piece of marzipan orange and a smaller piece green then shape into the carrots as directed below
1. Roll small balls of orange marzipan then flatten one end and elongate to form the carrot shape.
2. Roll a little green marzipan into a thin rope and cut it into short lengths. These will form the stems.
3. Use a skewer or cocktail stick to make a small hope in the thick end of the carrots.
4. Then push in the short pieces of the green marzipan to secure the stem to the carrot.
5. Use the tip of a small knife to frill the green stem.
6. Then use a skewer to mark small ridges into the sides of the carrots.
Notes
Cook’s Notes
When whisking egg whites, it is essential that the mixing bowl is completely grease-free. Therefore, it is a good idea to wash the bowl and whisk it in very hot water before using it in case it has picked up any grease from the air during storage.
Adding the egg whites a little at a time helps ensure you do not knock out any of the air.
The carrot cake also works well baked in an 18cm (7in) square cake tin. Reduce the cooking time to about 25 minutes. Cut into 9 squares.
Store
The carrot cake will keep well in an airtight container in a cool place for about a week.
