Baking Dessert

Carrot cake

Name: Michael and Pippa James' carrot cake recipe
Yield: 10
Ingredients: 4 eggs, at room temperature; 250g brown sugar; 160ml olive oil; 300g wholemeal spelt flour; 2 tsp baking powder; 1 tsp bicarb soda; 2 tsp ground cinnamon; 1 tsp freshly grated nutmeg; 400g coarsely grated carrot; 160g walnuts, lightly toasted and roughly chopped, plus 60g extra, to decorate; 40g icing sugar; 40g unsalted butter; 1 vanilla bean, split, seeds scraped (or 1 tsp vanilla bean paste); Finely grated zest of 1 lemon; 280g cream cheese, softened; 80ml cream

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by delicious. team

delicious. team

Sep 23, 2024

"This ubiquitous classic is enjoyed far and wide, in many different and equally delicious iterations. This version has had the full James family treatment. Generously spiced, made with whole spelt flour and lots of carrots, this cake is a nourishing expression of love." – Michael and Pippa James.

Recipe note: You’ll need a 23cm round cake pan

This is an edited extract from Sweet Seasons by Michael & Pippa James (Hardie Grant Books, RRP AUD$50).

4 eggs, at room temperature
1 cup (250g) firmly packed brown sugar
2/3 cup (160ml) light olive oil
300g wholemeal spelt flour
2 tsp baking powder
1 tsp bicarb soda
2 tsp ground cinnamon
1 tsp freshly grated nutmeg
400g coarsely grated carrot
160g walnuts, lightly toasted and roughly chopped, plus 60g extra, to decorate

Cream cheese frosting

1/3 cup (40g) icing sugar, sifted
40g unsalted butter
1 vanilla bean, split, seeds scraped (or 1 tsp vanilla bean paste)
Finely grated zest of 1 lemon
280g cream cheese, softened
1/3 cup (80ml) double cream

Method

1.

Preheat oven to 200°C/180°C fan-forced. Grease a 23cm round cake pan and line with baking paper.
2.

In a stand mixer fitted with the whisk attachment, whisk the eggs and sugar for at least 10 minutes on medium-high speed until light and fluffy. With the mixer still running, slowly add the oil as if you’re making mayonnaise, until emulsified. The batter will thin slightly, so don’t panic when it doesn’t continue to thicken.
3.

Sift the flour, 3/4 tsp fine salt, baking powder, bicarb soda and spices into a large mixing bowl, to bring them all together and remove any lumps. The main objective here is to mix them well. The bran particles from the wholemeal flour won’t go through the sieve - don’t discard them, just add them back in and mix well. Add the flflour mixture to the egg mixture in three increments, folding gently between each addition until incorporated.
4.

Add the carrot and walnuts in three batches, folding gently between each addition until incorporated. Use a spatula to scrape around the side and bottom of the bowl to ensure the walnut and carrot are evenly distributed through the mix, and don’t sink to the bottom.
5.

Pour batter into your prepared pan, reduce oven to 180°C/160°C fan-forced and bake for 50 minutes. Rotate in oven and bake for another 5-10 minutes, until the top is golden brown and a skewer inserted into the centre comes out clean. Cool in pan for 5 minutes before turning out onto a wire rack to cool completely.
6.

While the cake cools, make the cream cheese frosting. In a stand mixer fitted with the paddle attachment, cream together the icing sugar, butter, vanilla and lemon zest for 2 minutes, or until pale and smooth. Add the cream cheese a little at a time, continuing to mix at medium speed until smooth and creamy. Add the cream and mix just until combined – the mixture should be a spreadable consistency. Be careful not to overmix, otherwise it will split.
7.

When the cake has cooled, cut it in half horizontally and place the bottom half onto a serving plate. Spread it with half the cream cheese frosting, then replace the top. Spread remaining frosting over the top of cake and decorate with walnuts.