Jamie Oliver Carrot Cake Recipe

Jamie Oliver Carrot Cake Recipe

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<p>So here’s the thing about carrot cake—this Jamie Oliver carrot cake in particular. It’s not dainty. It’s not fussy. It’s a bit wild, a little &hellip; </p>

Ingredients
  • About a tablespoon of unsalted butter, for greasing A good 225 grams of gluten-free self-raising flour (that’s about 1 3/4 cups, more or less), plus a bit extra for dusting 2 large eggs, free-range if you can 125 grams of soft brown sugar — a heaping half-cup and then some 125 ml of sunflower oil — basically half a cup 1 and a half teaspoons ground ginger 1 teaspoon cinnamon One eating apple, any crisp kind 200 grams grated carrot (nearly 2 cups) Zest and juice of an orange A small handful of sultanas Half a cup of chopped walnuts — optional, but why not?
Preparation Info
  • Prep Time: - min
  • Cook Time: - min
  • Rest Time: - min
  • Serving: - people
  • Difficulty: -
  • Meal Type: -
Steps
  1. Turn your oven to 190 Celsius. Or 375 Fahrenheit. Whatever language you speak in the kitchen. Grease up a springform tin — I used a 20cm one — line the bottom with baking paper, flour the sides just to be safe.
  2. Crack the eggs into a big bowl. Beat them like you mean it. Add sugar, pour in the oil, stir until it looks glossy and slightly odd.
  3. Sift in the flour and spices. Gently fold it through. You’ll know when it feels right — not too loose, not dry.
  4. Now the good part. Grate the apple (yep, core and all) and the carrots until your arms ache a little. That’s when you stop. Chuck them in, along with orange zest, juice, sultanas, and maybe those walnuts.
  5. Pour it into the tin, scrape every last bit, and get it into the oven. Bake for 30 to 35 minutes. You’ll smell it when it’s ready. Golden top. Skewer comes out clean-ish. Let it sit for 5 minutes, then flip it out and let it breathe on a rack.
  6. While it cools, make the icing. Beat the butter, sugar, and orange zest until it looks dreamy. Creamy and pale. Fold in the cream cheese, but go easy. It should still hold some shape.
  7. Spread it thick over the cooled cake. Scatter crushed walnuts. Grate a bit more zest if you’re feeling theatrical.
Allergens
  • No allergen info available.