Festive Carrot Cake With White Chocolate Frosting
Over the weekend we're cooking up this recipe in the Super Theatre at the BBC Good Food Show in Birmingham. It's really simple, especially when you use the Kenwood Chef Sense, but a few little festive twists make all the difference.
- 50 g dried cranberries
- 50 ml brandy
- 170 g flour (50:50 ratio of Self raising & Wholemeal)
- 175 g soft brown sugar
- 1 tsp ground cinnamon
- 1 pinch of salt
- 125 ml sunflower oil
- 2 medium eggs
- 1 medium orange, zested
- 175 g peeled carrot
- 50 g chopped walnuts
Frosting & Decoration
- 100 g white chocolate
- 1 handful of sugared almonds
- 120 g full fat cream cheese
Preheat The Oven
Preheat the oven to 180°C.
Soak cranberries in the brandy.
Make The Cake Batter
Grate the carrot using the Chef Sense food processor with course grating disc.
Tip flours, soda, spices and salt into a clean Chef Sense mixing bowl.
Crack in the eggs, pour in the oil then mix well with the K-beater attachment.
Fold in the grated carrot, walnuts, orange zest, cranberries and remaining brandy.
Bake The Cake
Pour into a greased and lined 900g loaf tin and bake for 1 hour… covering with foil for the second 30 minutes to prevent it colouring too much.
Cool in tin for 5 minutes before turning out onto wire rack to cool completely.
Decorate The Cake
Beat all of the cream cheese in a clean Chef Sense mixing bowl with the whisk attachment.
Drizzle in the melted white chocolate.
Blitz the sugared almonds to a course crumb with a mini-chopper.
Ice the cake with the white chocolate frosting when cold and sprinkle with blitzed sugared almonds.
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