Carrot Cake
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160g plain flour
½tsp baking powder
½tsp bicarbonate of soda
1½tsp ground cinnamon
1 egg & 1 egg yolk
200g sunflower oil
250g caster sugar
60g walnuts (chopped)
50g desiccated coconut
150g carrots (grated)
2 egg whites
A pinch of salt
Icing
200g cream cheese
80g unsalted butter
40g icing sugar
30g honey
Preheat the oven to 170°C/Gas 3.
Grease 1x20cm or 2x 15cm loose-based cake tins with butter and line the base with baking parchment.
In a bowl, sift together the flour, baking powder, bicarbonate of soda and cinnamon. Separately, in a small bowl, with a fork whisk the whole egg with the egg yolk.
Put the sunflower oil and caster sugar in the bowl of an electric mixer fitted with the beater attachment and beat for about a minute on a medium speed or use an electric whisk. On a low speed, slowly add the beaten egg. Mix in the walnuts, coconut and carrot and then the sifted dry ingredients.
In a clean bowl, whisk the egg whites and salt on a high speed until firm peaks form.
Gently fold the egg whites into the carrot mixture in 3 additions, use a metal spoon to fold with a figure of eight motion, being careful not to over mix. Pour the cake mixture into the prepared tin/s and bake for approximately 1 hour, turn halfway to ensure it is cooked evenly. A skewer inserted in the centre should come out dry. If the cake starts getting dark before the centre is cooked through, cover it with foil.
Let the cake cool completely and then remove from the tin.
To make the icing, beat the cream cheese in a mixer until light and smooth, then beat in the butter, icing sugar and honey until light and airy.
Spread the icing on top of the cake or between the layers and on top for a sandwich cake and sprinkle with any extra walnuts on top.
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Recipe tweaked from Ottolenghi
