Recipes, re-invented from cooking shows
Carrot Cake with Lime Cream Cheese Icing and Orange Marmalade Cream
Prep. Time:
Baking Time:
Total Time:
45 mins
25 minutes per batch (75 minutes total for 3 layers)
2 hours (including cooling and assembly)
Serves:
10-12 servings
Ingredients
CARROT CAKE (3 layers)
300g AP flour
2 tsp baking powder
1 tsp bicarbonate of soda
2 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp salt
250ml vegetable oil
4 large eggs
300g caster sugar
400g carrots, finely grated
100g chopped walnuts (optional)
LIME CREAM CHEESE ICING
200g cream cheese, softened
100g unsalted butter, softened
400g powdered sugar, sifted
Zest of 2 limes
2-3 tbsp fresh lime juice
ORANGE MARMALADE CREAM
3 egg yolks
50g caster sugar
3 tbsp good quality orange marmalade
150ml heavy cream
HANDMADE CARROT DECORATIONS
100g orange marzipan or colored fondant
Green food coloring for carrot tops
Instructions
Make the cakes: Preheat oven to 350°F. Grease and line three 20cm cake tins. Mix dry ingredients, then wet ingredients separately. Combine and fold in grated carrots. Divide between tins and bake for 25 minutes.
Orange marmalade cream: Whisk egg yolks and sugar over gentle heat until thick. Stir in marmalade, cool completely. Whip cream and fold in.
Lime cream cheese icing: Beat cream cheese and butter until smooth. Gradually add icing sugar, lime zest, and juice.
Carrot decorations: Shape orange marzipan into small carrots, create green tops with colored marzipan.
Assembly: Layer cakes with orange marmalade cream between layers, coat with lime cream cheese icing, decorate with marzipan carrots.
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