The Tom's Studio Carrot Cake Recipe!

 

The closely-guarded Tom’s Studio Carrot cake recipe has finally been released and it’s quite the showstopper!* Whether you want to win first prize at the village fête or treat yourself to a piece before indulging in a spot of calligraphy. This is the recipe for you!

Happy Baking!

You’ll need:

For the Cake

• 4 eggs
• 150g/5oz golden caster sugar
• 300ml/10fl oz rapeseed oil
• 4 medium carrots peeled and grated
• 300g/10oz wholemeal self-raising flour
• 1⁄2 tsp salt
• 1⁄2 tsp bicarbonate of soda
• Optional: a small handfull of walnuts or sultanas
• 150g/5oz jar of runny honey
• Juice from of a couple of oranges

For the icing

• 125g/4oz unsalted butter
• 250g/8oz cream cheese
• 100g/3oz icing sugar
• A volunteer to lick the bowl! 

Method

Preheat your oven to 180°C/350°F.

Grease a 23cm or 25cm (9inch) springform cake tin and line the base with baking parchment.

Place eggs and sugar in a large bowl and beat together for about 10 minutes until pale and foamy. 

Add the oil and beat for a few more minutes.

Combine the dry ingredients in a bowl and sieve them into the mixture. Add the bran left in the sieve and fold in gently. Add the carrots (and sultanas/walnuts if using) and fold until just combined.

Bake in the oven for around 45-50 minutes at 180°C/350°F.

When the cake has almost finished cooking, place the honey and orange juice in a saucepan and heat over a low heat until bubbly.

After taking the cake out of the oven, prick with a skewer all over and pour the orange & honey mixture on while both are still hot. Leave to cool before turning out of the tin.

Combine all the icing ingredients in a food processor or with an electric mixer and spread over the cold cake.