Topped with a creamy frosting, dried fruit and nuts, this is a wonderfully rich and satisfying cake.
Ingredients
Serves 12
Tips:
1. Grate finely and don't squeeze
Finely grate the carrot and apple and do not squeeze out the juice. Their natural moisture is what keeps the cake soft and tender, reducing the need for extra fat and giving a beautifully moist crumb.
2. Syrup while warm for maximum moisture
Brushing the cake with syrup while it is still warm allows it to absorb evenly, locking in moisture and enhancing the spice and vanilla notes. This step makes the cake taste even better the following day.
3. Chill the icing for clean decoration
Cream cheese icing softens quickly. Chilling it for 20–30 minutes before piping or spreading gives a firmer texture, cleaner finish, and sharper definition. The gelatine (if used) helps stabilise the icing, especially if the cake is being made ahead.
- 140g butter, softened
- 150g caster sugar
- 150g carrots, grated
- 1 cooking apple, grated
- 150g mixed raisins, sultanas and currants
- 2 eggs, lightly beaten
- 200g plain flour
- 2 tsp ground cinnamon
- 2 tsp. baking powder
For the syrup
- 50g caster sugar
- 50ml water
- 1 tsp vanilla extract
For the icing
- 1 leaf gelatine
- 100g cream cheese
- 100g butter, soften
- 250g icing sugar
- ½ orange, zest
- 1 tsp. vanilla extract
- 3 tbsp carrot or marmalade jam
Method
1. Preheat oven to 150˚C. Line a cake 2 pound tin with parchment paper.
2. In a large mixing bowl, Beat the butter and sugar until soft and creamy, then add in the grated carrot, grated apple, dry fruits mix, and the eggs. Combine until smooth.
3. Sift over the mixture the flour and add the cinnamon, baking powder, and mix well.
4. Pour into the prepared in the tin, then bake for 45-55 minutes or until a skewer inserted in the centre comes out clean. Allow to cool in the tin for 5 minutes, then remove from the tin and cool completely on a wire rack.
5. In the meantime, prepare a quick syrup with vanilla extract and more cinnamon and mixed spices if desired. Brush the warm cake with the syrup to help the cake be extra moist when cooled.
6. Then, prepare the icing. Place the gelatine if using in a bowl of cold water to bloom for 10 minutes or so.
7. Remove the soften gelatine and place in a small saucepan with a drop of the water. Slowly, over low heat, melt the gelatine without boiling. Remove from the heat and keep warm.
8. Next, Beat the cream cheese, butter and icing sugar with the orange zest and vanilla extract until thick and creamy. Place in the fridge for 30 minutes to cool for a stiffer icing (it will be easier using a piping bag and a nozzle to decorate!). pipe or spread the icing over the cup cakes and decorate with some jam or marmalade.
Enjoy within a day or store in a tight container in the fridge for a week.
