péché mignon | carrot cake bursting with juicy big sultanas and topped with sticky orange glace icing!
Makes 1 cake
This is a variation on the made marion cake, but it was easier to list it separately! Ideally, use carrots with dirt on for this one. I know this may sound bizarre, but the dirt doesn't stay on, I promise! It's just those squeaky clean-looking supermarket carrots, even organic carrots, have been washed to death and ooze water whenever you work with them.
Dairy free version...
- 3 tbsp big fat juicy sultanas or mixed raisins/sultanas (I used a mix of large raisins, crimson raisins and juicy sultanas)
- 2 tbsp grated carrot (peeled and washed!)
- 2 tbsp chopped walnuts
- 6 tbsp brown caster sugar
- 7 tbsp all bran
- 16 tbsp rice milk
- 7 tbsp self raising flour
- 1 tsp mixed spice.
If you wanted to take out the nuts, you could add in more raisins/sultanas or mixed peel, cranberries etc.
- 1 tbsp freshly squeezed orange juice (a quarter of a an orange should be enough, squeezed)
- 3 heaped tbsp icing sugar
- Heat the oven to 150°C.
- In a big bowl, mix the all bran, sugar, sultanas, carrot, walnuts, all spice and milk and leave to stand for about an hour - you need to let it stand until all the all bran disintegrates and isn't crunchy anymore. If you can remember, help it along by giving in a stir after about half hour.
- Fold in the flour, mix well and pour into a greased tin. I do this by drizzling a little oil in the cake tin (no more than tsp) and smudging it round with my fingers. Use a 7 inch diameter cake tin which is 2 inches deep.
- Bake for 40-45 minutes - 5 or more minutes longer if using a loaf tin. Check that it's cooked through to the middle with a knife. If it comes out with lots of mixture on, then it's not ready. For speed, you can also just quickly feel the top of the cake - lightly touch the top of the cake with your fingers, being careful not to burn yourself - if the cake feel wobbly underneath the crust on the top then it isn't ready yet. If you press lightly on the top, it should spring back when you remove your fingers and should feel as if it's springy all the way through, with no liquidy feel anywhere underneath. If you find that you need to cook it a little longer but you're worried about the top burning - cover it with foil. I don't care what anyone else thinks, ovens have wills of their own, I am sure of it - so just work to your oven. The mixture shouldn't burn for this length of time at this heat, but if it does, don't hesitate to stick some foil on the top.
- Make the icing by mixing the orange juice and icing sugar in a bowl.
- Take the cake out of the tin and leave to cool a little. If you have a wire rack to put it on, then even better to stop the bottom going a little soggy (it's a pretty heavy cake!).
- Drizzle the icing all over the top.
Maybe serve with...
If you've used an orange for the icing, then you can chop up the rest of the orange into chunks and serve in separate dish alongside the cake.
If you have raisins leftover, see the baked apples and toasted oat slices. If you have walnuts leftover, see the banana and walnut welshcakes. If you have rice milk leftover, see the hot chocolate, the vanilla sauce and the divine chocolate pots. If you have oranges leftover, see the granite.