Last night the mild Sydney weather transformed into a cold, cruel beast. It was so, so, bone chillingly cold. You know that kind of cold where it doesn’t matter that you have a thick coat on, or how many layers you wear, the wind feels like a slop of icy water enveloping your entire body.
Whenever the weather is like that there’s nothing better than climbing into bed under a thick doona and curling into a ball to keep warm. Soon enough you’ve forgotten you were cold at all.
This carrot cake is for cold weather and rainy mornings. It is rich, dense, and covered in lime and cream cheese icing. You can add walnuts, raisins, chocolate chips, whatever makes you feel happy. The gently heated spices and sweet, scented orange will warm you through.
Warm Carrot Cake: (barely adapted from Jamie’s Recipes)
285g (1 +1/3 cups) of soft brown sugar
285g (2.5 sticks, 1 + 1/4 cups) soft salted butter
5 eggs, separated into yolks and whites
1 tsp cinnamon
1/2 tsp each nutmeg, ginger and ground cloves
zest and juice of 1 orange
285g (2 + 1/2) medium carrots, peeled and grated
170g (1 cup + 1 tbsp) self-raising flour, + 1 tsp baking powder
115g (1 cup) almond meal
Preheat the oven to 180°C (350F). Grease and line a 22cm (9 inch) square cake tin. Beat butter and sugar together until fluffy, and slowly incorporate the egg yolks one by one. After this stir in your orange zest and juice, your spices, sifted flours and carrots. Beat egg whites until firm, then slowly fold into your carrot batter. Pour into your tin and bake for 50 minutes, until golden brown and firm to touch.
Beat together 340g (12 ounces, 1 + 1/2 cups) cream cheese, the zest of two limes and the juice of one lime, and 85g (3/4 cups) icing sugar until combined. Spread over your cooled cake and eat it.