Chocolate
…with brown buttercream cheese frosting
Serves 12–14
300g plain flour
2 tsp baking powder
1/2 tsp fine sea salt
2 tsp ground cinnamon
1 tsp ground cardamom Zest of 2 oranges, juice of 1
300g carrots, grated
75g dark chocolate chips
150g raisins or sultanas
4 large eggs
400g light brown sugar
240ml light olive oil, plus extra for greasing
For the topping:
75g unsalted butter, at room temperature
125g full-fat cream cheese, at room temperature
400g icing sugar
1/4 tsp fine sea salt
2 tsp vanilla extract
Milk chocolate shavings Finely grated zest of 1 orange
● Preheat the oven to 180°C/gas mark 4. Grease a 23 x 33cm cake tin and line with parchment paper that overhangs the two long sides.
● Place the flour, baking powder, salt, ground spices and orange zest into a large bowl and whisk together to combine. Mix in the carrots, chocolate chips and raisins. In a separate bowl, whisk together the eggs, brown sugar, olive oil and
orange juice, until combined. Pour the wet mixture into the bowl with the flour and stir together until everything is combined. Pour the cake batter into the prepared tin and spread into an even layer.
● Bake for 35-40 minutes, until the cake springs back to a light touch.
● Leave to cool in the tin for 20 minutes, then use the lining paper to carefully lift and transfer the cake to a wire rack to cool completely.
● For the frosting, first brown the butter. Place the butter into a small saucepan over a medium heat, stirring frequently. As the butter cooks it will first melt and then sizzle, splatter, then start to foam with little brown flecks. Pour into a bowl and refrigerate, stirring occasionally, until the butter is firm.
● Remove from the refrigerator and beat on its own with an electric mixer, until soft and creamy. Place the butter and cream cheese into a large bowl and use an electric mixer to beat on medium-high speed for 2-3 minutes, or until smooth, creamy and fully combined.
● Add the icing sugar, salt and vanilla and mix on slow speed until the sugar has combined with the butter mixture, then mix on medium-high speed for 4-5 minutes, or until light and fluffy. Spread over the top of the cake and finish with a grating of milk chocolate and the zest of another orange, if you like.