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Cornish Carrot Cake
Cornish Carrot Cake is a traditional English recipe (from Cornwall) for a classic moist carrot cake. The full recipe is presented here and I hope you enjoy this classic English version of: Cornish Carrot Cake.
prep time
20 minutes
cook time
90 minutes
Total Time:
110 minutes
Serves:
8–10
Rating: 
Tags : Baking RecipesCake RecipesBritish RecipesEnglish RecipesCornish Recipes
What makes something Cornish, or from anywhere else in the world for that matter? Well, this recipe may not have originated in Cornwall (the first and most basic carrot cake, that is). However, this specific recipe was developed in Cornwall using Cornish ingredients (Bodmin to be precise). So I'm claiming it as a Cornish recipe.
Ingredients:
For the Cake:
285g butter
285g light brown sugar
5 large eggs
225g self-raising flour
285g grated carrots
1 tsp baking powder
1 tsp ground cinnamon
1 tsp freshly-grated nutmeg
1/2 tsp mixed spice
115g ground almonds
115g chopped walnuts
70g sultanas
juice and finely-grated zest of an orange
For the Topping:
60g very soft butter
50g icing sugar
300g crème fraîche
Extra walnuts and grated orange zest to decorate
Method:
Pre-heat your oven to 200C (180C fan/400F). Crease and line a 22cm (9 in) diameter springform cake tin.
Sift together the flour and spices into a large bowl. Add in the ground almonds then stir until combined. Using a hand held or free standing mixer cream together the butter and sugar until pale and fluffy.
Add the eggs to the batter one at a time, beating thoroughly to combine after each addition. If the eggs look like they may be curdling add a tablespoon of flour and continue working in the eggs.
Add the creamed mixture to the flour stirring gently until almost combined. Now add the carrots, walnuts, sultanas, orange juice and zest then stir to combine.
Spoon the batter into the prepared cake tin then transfer to your pre-heated oven and bake for 1-1.5hrs, checking after an hour by inserting a skewer into the centre of the cake and seeing if it emerges cleanly. If the top starts to catch, cover lightly with foil and continue baking.
While the cake is cooking prepare the topping: In a bowl cream together the butter and icing sugar until very smooth, then gently fold in the crème fraîche until just combined. Place this in the fridge for a least an hour while the cake cools.
When the cake is done, allow to cool for 10 minutes in the tin. Transfer to a wire rack and allow to cool completely. When the cake is completely cold, spoon the topping onto the middle of the cake and gently push it towards the edges with the back of a spoon.
Decorate with chopped walnuts and some orange zest. Keep in an air tight box in the fridge for up to 5 days.
