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Darren's Favourite Cake

Carrot Cake 

 

{MEDIA GALLERY DEFAULT}It’s a pleasure to be donating recipes to the Noble Caledonia Travel Post from the Sky Ships. I will be publishing recipes that the guests most appreciate while on board. As a chef, my passion is having the luxury of being able to work with the raw ingredients to produce mouthwatering dishes every day. 

In this episode of the Travel Post, I have been asked by a reader for a recipe for my favourite cake. I don’t have much of a sweet tooth but there is one cake that I cannot turn down and that is the lovely carrot cake so this week I have passed on my recipe for this delicious cake for you to enjoy.

Have a lovely weekend. 

Darren Marchant 

Head Chef – the Sky Fleet 

 

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Ingredients 

155ml Sunflower Oil

230 Grams Self-Raising Flour

1 Teaspoon Baking Powder

1½ Teaspoon Ground Cinnamon

½ Teaspoon Mixed Spice

½ Teaspoon Ground Ginger

230 Grams Light Brown Muscovado Sugar

1 Orange, finely grated

100 Grams Pecans, halved

260 Grams Organic Carrots, coarsely grated

3 Medium Free-range Eggs

 

 

Icing

50 Grams Butter, softened

200 Grams Good Quality Cream Cheese

100 Grams Icing Sugar

1 Orange, finely grated

1 Teaspoon Turmeric

1 Teaspoon Chilli Powder

½ Teaspoon Paprika

 

Method

1 Preheat the oven to 180°C/fan160°C/gas 4. Grease an 18cm loose-bottomed round cake tin and line the base with grease proof paper.

2 Sift the flour, baking powder and spices into a large bowl.

3 Add the sugar, zest, pecans and grated carrots, then stir until well combined. Stir in the beaten eggs and oil, then mix well.

4 Pour into the cake tin and bake in the oven for 1 hour or until a skewer comes out clean.

5 Take out of the oven and place the tin on a wire rack, let the cake rest for 5 minutes. Take out of the tin and place the carrot cake on the wire rack and leave to cool completely.

 

For the icing

1 Place the butter in a large bowl.

2 Using a hand mixer whisk the butter until soft then add the cream cheese and whisk again until the mixture is smooth.

3 Add the sugar and orange zest and using a spatula fold these ingredients into the cream cheese mixture.

4 Place the cream cheese mixture into a separate bowl, cover with cling film and place in a cool place until required.

 

Decorating the carrot cake

1 Level the top part of the cake with a bread knife.

2 Cut the carrot cake in half.

3 Spread some of the butter cream on the side of the carrot cake to make a filling and the place the other half on top.

4 Spread the rest of the butter cream frosting on top of the cake.

5 Place the carrot in the fridge just to firm up the frosting 

 

  

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