About this project
Fancy a cake that contains no butter? Then this is the one for you. Even the meringue frosting is fat-free. This cake dates back to medieval times, when sugar was scarce and carrots (which contain lots of natural sweetness) were used instead. I eat this throughout the year, not just when I’m watching the calories; it’s that good.
Makes 1 x 20cm/8in round cake
Stacie Bakes by Stacie Stewart
Published by Pavilion
Pecan Bourbon and Cinnamon Sticky-Sweet Buns, Salted Caramel Custard and Chocolate Cake, Shortbread Heart Lollipops—classic cakes are given a modern makeover by the baker with a beehive
Stacie Stewart gives gives a new twist to traditional bakes, so this cookbook includes a Lemon Meringue Pie Cake, a Coconut Baked Alaska, and a Brown Betty Baked Peaches with Amaretti Cream. There are gluten-free recipes too, including a Lemon and Almond Cake. Readers will find tarts, cakes, biscuits, bars, puddings, breads, sweets, and savory pies. There is something to bake for every occasion, with chapters including "Breakfast Like a Queen," "Valentine's Day," "Mother's Day and Vintage Tea," "Hello, Summer!" "Christmas Baking and Gifts," and more.© 2016 Stacie Stewart / Pavilion · Reproduced with permission.
- 200 ml Vegetable Oil , plus extra for greasing
- 3 Egg(s)
- 300 g soft Light Brown Sugar
- 600 g Carrot s, scrubbed and grated
- 280 g Self-Raising Flour
- 150 g Dried Fruit , such as cherries, sultanas (golden raisins), raisins
- 150 g Nuts , such ?as pecans or walnuts, toasted and roughly chopped
- 1 tsp Bicarbonate Of Soda
Preheat the oven to 180°C/350°F/gas mark 4. Grease 2 x 20cm/8in diameter cake tins and line with baking parchment.
Put the oil, eggs and sugar into a bowl and beat together. Add the carrots and beat until incorporated.
Sift the flour, bicarbonate of soda and spices into a large bowl. Add the orange zest, dried fruits and nuts and stir to coat them in the flour; this will prevent them from sinking in the cake.
Add the flour mixture to the carrot mixture in 3 batches, stirring gently after each addition. Divide the mixture between the prepared tins and bake for 40 minutes, or until a skewer comes out clean. Leave to cool in the tins for 10 minutes, then turn out onto a wire rack and leave to cool completely.
To make the frosting, place a large heatproof bowl over a pan of simmering water, making sure the bottom of the bowl doesn’t touch the water. Add the egg whites and sugar and beat with an electric hand whisk until stiff peaks form; this should take about 6 minutes. Remove from the heat, add the vanilla and give it a final few seconds beating. Your frosting will be thick and shiny and must be used right away.
Place the first cake on a cake board or plate and spread over the meringue frosting – not too much, or it will be pushed out of the sides. Stack the next cake layer on top. Now cover the outside of the cake; I use a palette knife and swipe the frosting up and around the sides, and I think this cake looks better when the frosting isn’t smooth. If you’re feeling really adventurous, blast the top gently with a blowtorch for a toasted marshmallow effect. Drizzle with a little honey to serve. The cake keeps in an airtight container for up to 2 days.