Winter sunshine carrot cake

Why this should be your festive cake and other thoughts

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We are firmly in cake season in our house. Both my Scorpio boys and my Dad have November birthdays, so we are knee-deep cakes and wrapping paper which ends just as December starts. So really I feel like the festive season in our house starts in early November, and I am leaning into it. It would be fair to say I am in baking mode.

Over the next two weeks of birthday/Scorpio season I have made/will make:

• a double-layered chocolate cake for Dylan’s 9th birthday party (smarties in the middle)

• a vanilla sheet cake with sprinkles for the same 9-year-old’s actual birthday

• this carrot cake to celebrate Esca’s 2nd birthday

• an apple and blackcurrant pie as that’s my Dad’s baked good of choice

• a 50th wedding cake - tbc what kind - for my Mum and Dad (Rog & Gez)

It is also impossible to ignore that we are edging towards the actual festive season, Christmas, Thanksgiving, Solstice etc. It’s getting close to stir up Sunday (24th November) which is the traditional day to make your Christmas pudding.

This carrot cake has now become what I make each Christmas. I am going to make an argument that it should be your Christmas cake, or even your dessert on Christmas Day. While I like Christmas fruitcake, it’s not what I want with a cup of tea or a glass of fizzy wine. I eat it thinly sliced in place of crackers with cheese. It’s a divisive cake and I think whatever cake you make around this time of year should be loved by all.

This carrot cake will be. It’s a cake that manages to feel bright and fresh tasting at the same time as feeling rich and festive. It’s hit with grated fresh ginger and fresh turmeric (though you could use ground turmeric too), which brings the sunny brightness. There is, of course, carrot, but there is also apple which brings a sharpness that means it’s not too sweet. There is brown sugar which gives it a grounding molasses note, and a little bit of cinnamon for just enough festive feeling. It’s iced with the simplest mascarpone icing with a decent hit of lime.

The cake is good to eat just iced at room temperature but it’s also good cold from the fridge (a la Alison Roman). I was deeply unconvinced about cold carrot cake but as the mascarpone icing needs the fridge, I gave it a try with a big wedge leftover from testing. I am converted. The coolness totally changes the cake, the crumb becomes more fudgy and the icing stiffer, it’s an altogether different cake cold but still a very good one.

I like to decorate it with some candied oranges. I have made a little video below of how I like to decorate it. Other things which look good on top are; crystallised ginger, bay leaves, redcurrants dusted with icing sugar, white currants (niche I know) or some winter flowers, just check they are edible.

This cake will be a birthday cake this weekend and our Christmas cake in a month or so and I will love it twice.

As some of you like to plan your Christmas and may be looking for other things to bake around Christmas, I also love a lighter Christmas pudding, Stollen bites (a recipe from my friend Anja Dunk) or my very popular clementine tiramisu.

Winter Sunshine Carrot cake

If you are vegan you can use a flax egg here in place of the eggs - Mix 1 tablespoon plus one teaspoon of ground flax seeds mixed with 3 tablespoons of cold water and left to soak until it thickens, then add when you would be egg. It will not whip up with the sugar like the egg will so don’t look for a light and airy mix. And use a vegan cream cheese for the icing.

Makes 14-20 slices

For the cake

200g caster sugar
200g dark brown sugar
4 organic eggs
400ml sunflower or vegetable oil
300g carrots, peeled and grated
100g apple, grated
a small thumb fresh ginger (20g), finely grated
a small thumb fresh turmeric 10g), finely grated or a ½ a teaspoon of ground turmeric
350g plain flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 teaspoon ground cinnamon

For the topping

400g mascarpone or cream cheese
zest of 2 limes
100g icing sugar, sifted

Preheat your oven to 170C (fan) and grease and line 2 x 23cm round springform cake tins.

Whisk the sugar and eggs 

Use a stand mixer or a hand whisk to whip 200g of caster and 200g of dark brown sugar with the 4 eggs until light golden brown and airy, this should take about 2-3 minutes. Then gradually add the 400ml of sunflower oil bit by bit whisking as you go until you have a light smooth batter. Mix in the grated 300g grated carrot, 100g grated apple, and grated thumb of both fresh ginger and turmeric.

Mix the dry ingredients

Put the 350g plain flour, 2 teaspoons of baking powder, ½ teaspoon of salt and a teaspoon of ground cinnamon into another bowl and use a whisk to mix the dry ingredients to break up any clumps of baking powder or spice. 

Finish the batter and bake

Then fold this flour mixture into the carrot mixture. Divide the batter evenly between the tins, you should get about 800g in each tin if you want to be precise. Bake for 35 minutes until golden brown and a skewer comes out clean.

Make the icing 

Whisk 400g of mascarpone or cream cheese with the zest of two limes then add the icing sugar and whisk for a minute or so until you have thick lime speckled icing. 

Ice the cake

The video below shows you how. Allow the cake to cool completely on a cooling rack. Once cool put one of the cakes on the plate or stand you would like to serve it on. Put about ⅓ of the icing on top and use a spatula to spread the icing over the cake. Carefully put the other cake on top and spoon on the rest of the icing, use your spatula to create peaks and waves of icing. Top with candied citrus or any decorations you like. 

Storage and making ahead 

The cake will keep for a day at room temperature but if you would like to keep it any longer store it in an airtight container in the fridge where it will keep for up to 5 days. 

The cakes can be made ahead, cooled, well-wrapped and frozen for up to 8 weeks. Defrost completely at room temperature before icing. The icing is best made fresh. 

To make the candied fruit

To make the candied oranges - slice the peel from an orange or grapefruit. Blanch it in boiling water for 1 minute then drain and discard the water. Put 1 1/2 cups of sugar and 1 1/2 cups of water into a wide saucepan. Bring to a boil and allow the sugar to dissolve, turn the heat down to medium-low and add the citrus peel in 1 layer, cook for 20-30 minutes or so until the peel is translucent. Carefully drain with a slotted spoon and cool before slicing and decorating. Any leftover peel can be stored in the syrup in the fridge for a few weeks.

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Gift guide - Part one:

Image: Jaya Chandna

• Jaya’s fundraising dal kits are back. I think they make the best present.

• Pop along to the Honey and Co Maker’s Market next weekend.

• Make your own napkins to give

• Wine to have on a Good Day (discount below)*

• A beautiful advent calendar

• A festive blend of proper coffee (discount below)*

• My favourite candles (discount below)*

• I want this on my fireplace - patchwork stocking

• Sustainable fresh flowers, delivered (discount below)*

• Sweet sleep magnesium butter

• Have my eye on a triangle scarf

• The warmest snoods made in Wales

• A beautiful pestle and mortar (discount below)*

• Pannetonne chic

• Mark Hearld notebook

• Forget me nots

• Learn to make your own winter wreath this year

• A perfect bird-shaped lemon squeezer

(discount below)* = As an extra bit of festive cheer for my paid subscribers I have some generous discount codes for some of my favourite things - stuff I will be giving to my family. They are for paid subscribers, so if that’s you then you will see them below, there will be more discounts in the next few newsletters. Sign up to support my work and get them all.