Carrot Cake Recipe Jamie Oliver Recipes

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CHAI SPICED CARROT CAKE



Chai spiced carrot cake image

If you love carrot cake, you'll adore this chai-spiced version, with warming tea and fragrant cinnamon, cardamom, cloves and nutmeg.

Provided by Edd Kimber

Categories     Desserts     Jamie Magazine     Vegetables     Afternoon tea     Easter treats     Baking

Time 1h20m

Yield 10

Number Of Ingredients 23

250 ml vegetable oil, plus extra for greasing
4 large carrots
1 large lemon
100 g currants, or sultanas
100 g pecans
280 g plain flour
2 teaspoons baking powder
1 tablespoon ground ginger
1 tablespoon ground cinnamon
2 teaspoons ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground anise
¼ teaspoon ground nutmeg
4 tablespoons candied ginger in syrup
1 black tea bag
2 large free-range eggs
200 g caster sugar
200 g light brown sugar
30 g flaked coconut
BUTTERCREAM
200 g unsalted butter, (at room temperature)
200 g cream cheese
125 g icing sugar

Steps:

  • Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 20cm x 30cm traybake tin.
  • Peel and grate the carrots into a large bowl, then grate in the lemon zest. Mix in the currants, then roughly chop and add the pecans.
  • In another bowl, combine the flour, baking powder, all the spices and ½ a teaspoon of sea salt. Dice and add the ginger, then split open the tea bag, pour in the leaves, and mix well.
  • Whisk the eggs in a mixing jug, then mix in both sugars and the vegetable oil. Pour over the carrots, give it a good stir, then add the dry ingredients and mix until just combined.
  • Pour the batter into the pan and bake in the oven for 55 minutes, or until a skewer inserted into the centre comes out clean.
  • Allow to cool in the tin for 15 minutes, then remove from the tin and invert onto a wire rack to cool completely.
  • Meanwhile, for the buttercream, place the butter in the bowl of a free-standing mixer and beat for about 5 minutes, or until creamy.
  • Add the cream cheese and beat until just combined. Next, add the icing sugar and beat again until smooth - don't overmix it, or your icing will be runny! Chill in the fridge for at least 15 minutes, then spoon over the cake and spread out evenly.
  • Toast the coconut in a dry frying pan over a medium heat for 3 minutes, or until lightly golden, tossing occasionally. Scatter over the iced cake, then slice up and enjoy!

Nutrition Facts : Calories 708 calories, Fat 43.7 g fat, SaturatedFat 14.2 g saturated fat, Protein 5.7 g protein, Carbohydrate 77.5 g carbohydrate, Sugar 57.9 g sugar, Sodium 0.38 g salt, Fiber 2.9 g fibre

JAMIE OLIVER'S EASY ORANGE-CARROT CAKE RECIPE - (3.6/5)



Jamie Oliver's Easy Orange-Carrot Cake Recipe - (3.6/5) image

Provided by sz8jm9

Number Of Ingredients 23

For the cake:
3/4 cup vegetable oil, plus a little more for greasing pan
1-3/4 cups light brown sugar
4 large eggs (preferably free-range or organic)
Grated zest and juice of 1 orange (approximately 1 tsp. zest and 1/3 cup juice)
2 cups all-purpose flour
1 Tbsp. baking powder
1/2 tsp. sea salt
1/2 cup walnuts, roughly chopped
1 heaping tsp. ground cinnamon
Pinch of ground cloves
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
10 oz. carrots, peeled and coarsely grated
For the icing:
2 cups low-fat sour cream
2 to 3 Tbsp. powdered (icing) sugar
2 oranges
OR
8 oz. cream cheese
2 oz. butter
6 oz. confectioner's sugar
1 tsp vanilla

Steps:

  • 1. Preheat the oven to 350 degrees F. Grease a 9-inch square or 10-inch round cake pan with a little vegetable oil. Line the bottom of the pan with a piece of parchment or waxed paper, cut to fit. In a large mixing bowl, use an electric mixer to mix the oil and sugar. Beat in the eggs, orange zest, and juice. Stir in the flour, baking powder, and salt. Add the chopped walnuts, cinnamon, cloves, nutmeg, ginger, and grated carrot. Mix just until combined (don't overmix, because this will affect how the cake rises). 2. Spoon the batter into the prepared cake pan. Bake 50 minutes, or until golden. Check doneness by poking a skewer or toothpick into the center of the cake. If it comes out clean, the cake is cooked; if it's still slightly sticky, put it back in the oven for a few more minutes. 3. Cool the cake in the pan for 10 minutes. Turn it out onto a rack to cool completely before icing. 4. For the icing, place the sour cream in a mixing bowl. Sift in the powdered sugar and grate in the zest of one orange. Halve the orange and squeeze in the juice from one half. Whisk everything together until glossy. It will be a fairly loose consistency. Spread thinly over the top of the cake. Grate a little more orange zest on top of the cake. Slice the remaining orange and serve on the side. Makes 16 servings.

GLUTEN-FREE CARROT CAKE



Gluten-free carrot cake image

Deliciously spiced gluten-free carrot cake - perfect with a nice cup of tea

Provided by Jamie Oliver

Categories     Desserts     Vegetables     Alfresco     Dinner Party     Mother's day     Snacks

Time 1h

Yield 12

Number Of Ingredients 18

unsalted butter, for greasing
225 g gluten-free self-raising flour, plus extra for dusting
2 large free-range eggs
125 g soft brown sugar
125 ml sunflower oil
1½ teaspoons ground ginger
1 teaspoon ground cinnamon
1 eating apple
200 g carrots
1 orange, zest and juice
1 handful of sultanas
50 g walnuts, (optional)
For the icing
75 g unsalted butter, softened
100 g icing sugar
1 orange, zest only
75 g cream cheese
50 g walnuts

Steps:

  • Preheat the oven to 190ºC/375ºF/gas 5. Grease a springform cake tin (roughly 20cm) with butter, line the base with greaseproof paper, then dust the sides with gluten-free flour.
  • Lightly beat the eggs in a large bowl, add the sugar and oil, then mix to combine. Sieve in the flour and spices, then fold through. Peel and grate the apple (core and all) and carrots, then stir into the mixture along with the orange zest and juice and sultanas. Roughly chop and add the walnuts, if using.
  • Pour the mixture into the prepared cake tin, then place on the middle shelf of the oven for 30 to 35 minutes, or until golden and an inserted skewer comes out clean. Leave the cake to cool in the tin for around 5 minutes, before turning it out onto a wire cooling rack to cool completely.
  • Meanwhile, make the icing. Beat the butter, icing sugar and most of the orange zest until pale and smooth, then stir in the cream cheese until just combined.
  • Once cooled, decorate the cake with the icing. Lightly crush the walnuts in a pestle and mortar and sprinkle on top. Finish with a grating of orange zest, then serve.

Nutrition Facts : Calories 389 calories, Fat 24.5 g fat, SaturatedFat 6.5 g saturated fat, Protein 4.2 g protein, Carbohydrate 40 g carbohydrate, Sugar 25.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre

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