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Myrecipes best carrot cake8/27/2023 Photograph: Felicity CloakeĬarrot cake icing is one part of this delectable cake that I've never really warmed to – American tradition dictates a cream cheese "frosting", beaten with butter and sugar. Of fruit and spiceĬlaire Clark recipe carrot cake. In her recipe, taken from the book Cakes originally published in 1980, Holt also flouts convention with melted butter, rather than the customary oil – butter, of course, was the enemy back then, but I love the rich flavour it gives her gorgeously fluffy cake. To this end, I'm also going to use Geraldine Holt's light muscovado sugar, rather than the white sugar called for by most other recipes: Delia's dark muscovado is too aggressively treacly a flavour for my taste, but the slightly toffee-ish taste of the unrefined sugar is pleasingly raw. Like a good muesli, I think carrot cake should require a bit of effort in the dental department – a felicitous combination of afternoon tea and workout, so mine will be of the chewier variety. I quite like the effect – although their cakes aren't as light as those made with white flour, it gives them a coarse, defiantly wholesome texture which works well with the strands of carrot. Photograph: Felicity Cloakeīack when it was the preserve of the Tom and Barbaras of this world, carrot cake was customarily made even more beardy with wholemeal flour, an approach still favoured by Claire Clark and Delia. ![]() The delicate sponge is a great showcase for the distinctive sweetness of the carrots, but it's overwhelmed by the heavy cream cheese icing – I think this would make a lovely fairy cake, or madeleine-style nibble, but it's too refined and subtle to qualify as a carrot cake. The whole mixture is as light as a cloud – even the carrots are finely shredded, rather than simply grated, and the flour is extra-fine – making for another very different carrot cake experience. ![]() Jane Grigson's recipe is also unusual: a fatless génoise reliant for volume on whisked egg whites rather than any raising agent. (Given it's gluten and lactose-free, I suspect I may find myself making this one again for the digestively-challenged man in my life.) I love it, but I don't think it will chime with many people's idea of a perfect carrot cake, regretfully. ![]() As she admits, it's "not much to look at" – a golden disc about half the height of one layer of an ordinary cake – but it's incredibly moist and deliciously nutty, with a lovely citrus kick too. Nigella supplies a recipe originating from Venetian Jews which sounds refreshingly medieval, made as it is from ground almonds, rather than flour, enriched with eggs and olive oil and studded with booze-soaked sultanas and toasted pine nuts. Not all carrot cakes are supersized, American-style.
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