This recipe is adapted from one found in the Daily Telegraph’s Gardener’s Diary for 2016.
It makes a delicious desert and would even work as an alternative Christmas cake.
280g self raising flour
2 tsp baking powder
4 large eggs
170ml vegetable oil
150g caster or granulated sugar (or use entirely brown sugar if you want a richer cake)
110g brown sugar
4 – 6 tbsp suitable marmalade (see ‘marmalade‘ for a recipe)
100ml safe fruit juice – orange or pineapple would work best but any fruit juice you can tolerate would be fine
100g carrots, grated
50g chopped nuts (optional)
- Preheat the oven to 180 degrees. Grease and line either one or two suitable cake tins (depending on whether you wish to sandwich the cakes together or not).
- Sift flour and baking powder into a bowl.
- Into a separate bowl combine eggs, oil, sugar, marmalade and fruit juice and beat until combined.
- fold flour/baking powder mix into the wet ingredients, add the carrots and nuts if using and mix well.
- Bake for 25 – 40 minutes in the centre of the oven, until a skewer inserted into the centre comes out clean. Take out of the tin and leave to cool on a rack.
- Sandwich together (if necessary) using a frosting or cake filling of choice, and decorate the top. Butter icing, a cream cheese frosting or cream could all be used as appropriate. If desired, this cake can also be covered with marzipan and icing and decorated more formally. If you opt to use marzipan, warm some extra marmalade and use it to stick the rolled out marzipan to the cake.
- Decorate using sliced citrus fruit and/or chopped nuts as desired, or (if baking for Christmas), festive decorations. Note this cake is very unlikely to keep for as long as a traditional fruit cake would, so don’t bake it too far in advance.