CARROT CAKE
Carrots are in peak season in winter, so it’s the ideal time to whip up this favourite of cakes. And choosing the best carrots is key.
“The moistness comes directly from the carrots, so buy them fresh from a farmers market with their tops on,” Hancock says.
“I wash medium-sized carrots and cut off 1cm from the top, no peeling, just coarsely grated.”
Carrot cakes can take a long time to cook, so the chef recommends splitting the batter into two tins of the same size which will not only save time, but result in a more even sized cake that’s easier to ice.
Her other tip for a carrot cake with wow is to use fresh, good quality spices. Too often our spices are years old, having been sitting at the back of our pantries, which mean they lose their flavour and intensity.
“Try grated nutmeg, ground cinnamon, ground cloves and ground cardamom. Cardamom can be strong and easily overpower the cake, so just one pod is all that is needed,” she says.
“Combine the spices well with the flour before mixing through.”
But arguably the best part of a carrot cake is the cream cheese frosting and Hancock says getting the consistency perfect requires soft ingredients.
“The cream cheese must be soft and the icing sugar sieved. If it is cold, the lumps will remain. Using soft butter with the cream cheese lightens the mixture as butter is aerated when whipped,” she says.
She also recommends using the Italian cream cheese mascarpone with orange zest for a “special richness and flavour.”
As for preventing any crumbs in the icing, Hancocks says to chill the cake first. “I ice the top when thoroughly cool, then sprinkle with a little extra zest and eat, with lashings of caramel sauce,” she says.