Valentine's Day is very soon upon us, and what better way to show someone you love them, than by baking them a cake? Here is a recipe that is not the usual chocolate, Red Velvet, or heart shaped creation offered in the name of love.
This is really a carrot cake by another name, and although I cannot vouch for the (ahem) aphrodesiac properties of a carrot, that it has been made for the object of your desire may bring its own consequences.
To learn more about origins of why carrot cake is sometimes known as Passion Cake I looked online. One reason (and the one that I like because it fits in with the theme) is that Passion Cake was the name given in former times to a cake made for weddings as a symbol of the union and love of the happy couple. It was a cheaper alternative to the traditional wedding 'spice' cake, which used large amounts of dried fruit and spices (such as cinnamon, nutmeg, cloves, and ginger), ingredients that could not always be afforded by the ordinary folk of Britain.
To learn more about origins of why carrot cake is sometimes known as Passion Cake I looked online. One reason (and the one that I like because it fits in with the theme) is that Passion Cake was the name given in former times to a cake made for weddings as a symbol of the union and love of the happy couple. It was a cheaper alternative to the traditional wedding 'spice' cake, which used large amounts of dried fruit and spices (such as cinnamon, nutmeg, cloves, and ginger), ingredients that could not always be afforded by the ordinary folk of Britain.
This recipe is from the first proper grown up cookbook that I was given for my 18th birthday from Good Housekeeping, named simply 'Cookery Book, the classic cookery book completely revised', and was one of the first cakes I ever made, and still make, from it.
This carrot cake is unusual in that it is made with butter instead of the traditional oil. The use of oil makes for a very light and moist cake. Personally though, I am not a fan of the taste and mouth feel of oil in cakes and much prefer the taste of butter in my baking. It does give a denser cake, but I have no issue with this provided it is not dry and tastes good. Which this cake does.
The cream cheese icing is gorgeous with this cake as it is very light, and the taste of the lemon really cuts through the richness of the cake. It is not a stiff creamy icing like you would see on most carrot cakes, but rather a more runny affair. If you prefer a firmer icing though, just use less lemon juice.
This carrot cake is unusual in that it is made with butter instead of the traditional oil. The use of oil makes for a very light and moist cake. Personally though, I am not a fan of the taste and mouth feel of oil in cakes and much prefer the taste of butter in my baking. It does give a denser cake, but I have no issue with this provided it is not dry and tastes good. Which this cake does.
The cream cheese icing is gorgeous with this cake as it is very light, and the taste of the lemon really cuts through the richness of the cake. It is not a stiff creamy icing like you would see on most carrot cakes, but rather a more runny affair. If you prefer a firmer icing though, just use less lemon juice.
For the cake
225g unsalted butter
225g soft light brown sugar
4 eggs, beaten (I used size medium)
225g self raising wholemeal flour, sifted (but do add the remaining bran pieces)
1 level tsp baking powder
350g carrots, peeled and coarsely grated
1 lemon, the juice and finely grated rind
100g walnuts, coarsely chopped
For the icing
1 tbsp lemon juice
75g full fat soft cheese
50g icing sugar, sifted
To decorate
25g walnuts, again coarsely chopped
You will also need a 20.5cm (8 inch) round cake tin.
1. Preheat the oven to 180C / 350F / Gas Mark 4.
2. Grease and line the base and sides of the tin with baking paper.
3. Cream the butter and sugar together until the mixture is light and fluffy.
4. Add the eggs, a little at a time, and beat well after each addition. If the mixture looks like it is curdling beat in a tablespoon of flour after each egg addition.
5. Sift the flour with the baking powder and fold into the butter, sugar and egg mixture with the bran pieces.
6. Stir in the carrots, lemon rind, 1 tbsp of the lemon juice, and the walnuts.
7. Spoon the mixture into the prepared tin and level the surface.
8. Bake for about 1 1/2 hours until risen and golden brown. To check if it is cooked put a skewer into the centre of the cake and if it comes out clean, it is done. When making the cake for this post I found that the cake was cooked after about an hour and 10 minutes. You can open the oven door after about 3/4 of the cooking time (any sooner and you risk the cake sinking) to check the cake's progress. If it is not quite done, but you think that the top is becoming a little too brown, just cover the cake with foil for the rest of the cooking time.
9. Leave the cake to cool for about 10 minutes before turning out onto a cake rack and letting it go completely cold before icing.
10. Make the icing by beating together the cream cheese, icing sugar and lemon juice until smooth.
11. Using a palette knife spread over the cake and sprinkle with the chopped walnuts.
12. Eat with your loved one, and enjoy.
NB. I prefer to use half white and half wholemeal flour as I think that using all wholemeal makes the cake a little too heavy, and a little bit......worthy!
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