We can attest this is a rather special recipe, as it's from one of our fave new London vegetarian eateries, Ethos.
This moist and nutty sponge is topped with a gorgeous creamy icing that makes this cake extra special. Cut yourself a slice and serve with a cuppa for a naughty afternoon treat.
- 300g Strong white bread flour
- 150g Muscovado sugar
- 150g Caster sugar
- 3 Eggs
- 300g Carrots
- 100g Pecan nuts
- 50g Stem ginger
- 2g Bicarbonate of soda
- 2g Baking powder
- 150ml Rapeseed oil
- 150ml Sunflower oil
- 5g Ground cinnamon
- 5g Ground ginger
- 5g Sea salt
- 5g Orange zest
- Icing ingredients:
- 500g Icing sugar
- 100g Unsalted butter
- 40m lLemon juice
- 250g Cream cheese
Method1 In a mixer with paddle attachment, mix eggs, sugar and oils.
2 Slowly add flour, bicarbonate soda, baking powder, spices and zest and continue to beat.
3 Pour out of mixer and fold in grated carrot, chopped nuts and chopped stem ginger.
4 Pour into a lined loaf tin and bake for 40-45 minutes at 170C until fully cooked through.
5 Once cooked, leave to cool on wire rack.
6 Make icing: beat butter, lemon juice, cream cheese and icing sugar in mixer with paddle until creamy. Do not overbeat and split.
7 Ice the cake when fully cooled. Sprinkle on a few of the chopped nuts and serve.
Prep Time20 minues
Cook Time40 - 45 minutes
Nutrition InformationMakes one cake
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