quick carrot cake
 
 

Paul Hollywood

serves 8-10

Unsalted butter, for greasing
200g wholemeal self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
¼ tsp fine salt
250g carrots, peeled and coarsely grated
75g walnuts, roughly chopped
Finely grated zest of an orange
Juice of ½ orange
150ml agave syrup
225ml melted coconut oil
2 large eggs
For the topping
75g unsalted butter, softened
150g full-fat cream cheese
1 tsp vanilla extract
Juice of ½ orange
1 tbsp desiccated coconut, lightly toasted, to finish

1 Heat your oven to 160C/gas 3. Grease the base and sides of a 20cm springform cake tin and line the base with baking parchment.

2 In a large bowl, mix together the flour, baking powder, cinnamon and salt. Add the grated carrots, chopped walnuts, orange zest and juice, and mix together well.

3 In a jug, whisk the agave syrup with the coconut oil and eggs until evenly blended, then pour onto the carrot mixture and stir until thoroughly combined.

4 Pour the mixture into the tin and bake for an hour or until a skewer inserted into the centre of the cake comes out clean. Leave to cool in the tin for 5 min, then remove and place on a wire rack. Allow to cool completely.

5 For the topping, beat the butter until very soft, then add the cream cheese, vanilla extract and orange juice, and beat until smooth. Cover and refrigerate to firm up until ready to use. Place the cake on a plate or cake stand and spread the topping evenly over the surface. Sprinkle with the desiccated coconut to finish.

Extracted from A Baker’s Life by Paul Hollywood (Bloomsbury, £26)