Prep 20 mins
Cook 35 mins
I made this cake by Delia Smith a couple of days ago and it is absolutely fabulous. I am not the world's most experienced baker but it was moist and had the perfect texture. I was quite proud of myself!! I prefer my carrot cakes without topping so I haven't tried it. Oh, and don't leave out the syrup glaze. I almost decided not to bother with it but I am so glad I added it. It gives the cake a lovely citrussy tang. Yum!
- 175 g dark brown sugar
- 2 large eggs, at room temperature
- 120 ml sunflower oil
- 200 g wholemeal self-rising flour
- 1 1⁄2 teaspoons bicarbonate of soda
- 3 teaspoons mixed spice
- 1 grated orange, zest of
- 200 g carrots, peeled and coarsely grated
- 175 g sultanas (optional)
For the topping
- 250 g Quark (skimmed milk soft cheese)
- 20 g caster sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
For syrup glaze
- 1⁄2 small orange, juice of
- 1 tablespoon lemon juice
- 40 g dark brown sugar
- You will need a non-stick baking tin measuring 25.5cm x 15cm (10 x 6 inches) and 2.5 cm (1 inch) deep, the base lined with greaseproof paper.
- Preheat oven to gas mark 3, 325ºF, 170ºC.
- Begin by whisking the sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes. Then sift the flour, bicarbonate of soda and the mixed spice into the bowl, tipping in all the bits of bran that are left in the sieve.
- Now stir all this together and then fold in the orange zest, carrots and sultanas.
- Pour the mixture into the prepared tin and bake on the centre shelf of the oven for 35-40 minutes, until it is well risen and feels firm and springy to the touch when lightly pressed in the centre.
- While the cake is cooking, make the topping by mixing all the ingredients in a bowl until light and fluffy, then cover with clingfilm and chill for 1-2 hours or until needed.
- Now you need to make the syrup glaze, and to do this whisk together the fruit juices and sugar in a bowl. When the cake comes out of the oven, stab it all over with a skewer and quickly spoon the syrup over as evenly as possible.
- Leave the cake on one side to cool in the tin, during which time the syrup will be absorbed.
- Then, when the cake is completely cold, remove from the tin. spread the topping over, cut into 12 squares and dust with a little more cinnamon.