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Delia Smith carrot cake

Delia Smith carrot cake recipe

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Total Time 1 hour 15 minutes
Course Dessert
Cuisine British
Servings 12 People
Calories 500 kcal

Ingredients
  

  • 3 large eggs
  • 260 g dark brown soft sugar
  • 4½ level teaspoons mixed spice
  • 225 ml sunflower oil
  • 300 g wholemeal self-raising flour
  • Grated zest of 1½ oranges
  • 1½ level teaspoons bicarbonate of soda
  • 300 g carrots peeled and coarsely grated
  • 165 g sultanas
  • 75 g desiccated coconut
  • 75 g toasted pecan nuts chopped

For the cinnamon icing:

  • 3 x 250g tubs mascarpone
  • 75 g chopped toasted pecan nuts for finishing
  • 3 tablespoons milk or orange juice
  • 1½ rounded tablespoons golden caster sugar
  • 1½ heaped teaspoons ground cinnamon

For the syrup glaze:

  • 112 g dark brown soft sugar
  • 1½ tablespoons lemon juice
  • Juice of 1½ small oranges

Instructions
 

  • Preheat your oven to 170°C (325°F). Grease and line a 9-inch round cake tin or prepare cupcake liners.
  • Beat together the eggs and dark brown soft sugar until fluffy. Gradually add sunflower oil, continuing to beat.
  • Sift together flour, mixed spice, and bicarbonate of soda. Fold this into the egg mixture.
  • Stir in the grated carrots, orange zest, sultanas, coconut, and pecan nuts until well combined.
  • Pour the mixture into the prepared tin or divide into cupcake liners. Bake for 45-50 minutes for the cake (20-25 minutes for cupcakes) or until a skewer inserted comes out clean.
  • For the icing, mix together mascarpone, cinnamon, milk (or orange juice), and sugar until smooth.
  • For the syrup glaze, dissolve the sugar in orange and lemon juice over low heat. Brush over the warm cake.
  • Once cool, spread the icing and sprinkle with toasted pecan nuts.
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