Your wish, is our command! Having posted a snap of our lovely Marketing Director Jenny’s delumptious (technical term) frosted carrot cakes on {Instagram}, you were all clamouring to know her (not very) secret recipe. We’d love to pretend it’s been passed down through ten generations of Chiu’s but… it actually comes courtesty of {Delia} (good ol’ Delia). And did we mention it’s next to no fat?
{Ingredients}
{Cake}
175g dark brown soft sugar (sifted)
2 large eggs
120ml sunflower oil
200g wholemeal self-raising flour
1 & 1/2 level teaspoons of bicarb
3 rounded teaspoons of mixed spice
zest of 1 orange (grated)
200g carrots peeled then coarsely grated
175g sultanas
{Topping}
250g quark (skimmed-milk soft cheese)
20g caster sugar
2 teaspoons vanilla extract
1 rounded teaspoon ground cinammon
{Glaze}
juice of 1/2 small orange
1 dessertspoon lemon juice
40g dark brown soft sugar
{Method}
Pre-heat the oven to 170°C and grease a (20 x 26 x 4cm) cake tin
1. Whisk sugar, eggs and oil together in a mixing bowl for 2-3 minutes.
2. Sift flour, spice and bicarb into the liquid mixture, and stir together ’til combined.
3. Fold in carrots, sultanas and zest – then tip the mix into the tin and bake for 35-40 minutes.
4. Prepare the topping. Mix ingredients ’til fluffy, then cover with clingfilm and place in the fridge.
5. Make the syrup glaze, by whisking the sugar and fruit juices together.
6. Take cake from the oven, and poke with a skewer (saucy), before spooning over the syrup.
7. Leave in the tin to soak up all the goodness, then once cooled, remove it and smother with frosting.
8. Cut into 12 squares, and sprinkle with a little extra cinnamon.
9. Take to work the next day and win friends!