Last year for Christmas the Mr gifted me with all the cookbooks I had asked for plus one extra I wasn’t expecting – Hugh Fearnley-Whittingstall’s River Cottage Every Day.
Hugh’s cookbook fast became a favourite after I cooked his recipe for Baked Chicken Curry. Since then I have made the Flatbreads to mop up my curries, Lemon Curd marble Muffins to say thank you to friends, Chicken French Bean & Almond salad and Tabula Kisir are on the regular rotation for work lunches and the recipe I’m going to share with you today for Carrot Cake is a must have with a cup of tea on Sunday afternoons.
What sets the Carrot Cake recipe apart from the others is the honey you drizzle over the top when the cake is fresh from the oven. I used Orange Blossom honey but you can use any honey you like. I also added a good handful of toasted walnuts to add some crunch.
This cake does not need icing but if you feel like dressing it up a bit may I suggest whipping together cream cheese, a few sprinkles of icing sugar and orange zest to serve it with.
Melissa oxCarrot, Walnut & Orange Blossom Honey Cake Adapted from River Cottage Every Day 4 medium eggs 150g caster sugar 300ml sunflower oil 300g wholemeal self-raising flour ½ tsp sea salt ½ tsp bicarbonate of soda 3-4 large carrots, about 350g in total, peeled and finely grated 120g toasted walnuts roughly chopped About 150g runny honey
- Grease a 23cm springform cake tin and line the base with baking paper.
- Put the eggs and sugar in a bowl and beat together with a hand-held electric beater, or using a freestanding mixer for about 10 minutes until pale, foamy and slightly thickened. Add the oil and beat for another minute or two.
- Sift the flour, salt and bicarbonate of soda together into the mixture. Tip any bran left in the sieve too Fold in gently. Finally fold in the grated carrot and toasted walnuts. Spoon mixture into the prepared tin and bake in an oven preheated to 180ºC for 45-50 minutes or until a skewer inserted in the centre comes out clean. Remove from the oven and stand the tin on a wire rack.
- Put the honey into a small saucepan over a low heat and heat gently until it is liquid. Pierce the surface of the hot cake all over with a small knife, or a skewer. Slowly pour on the hot honey so it soaks into the cake. Leave to cool slightly in the tin before turning out. Serve warm or cold.