This carrot cake recipe is so good it will quickly become a family favourite.
½ cup boiling water
2 tsp Neat Jane’s “The Maharajah” tea
1½ cups self raising wholemeal flour
1½ cups self raising white flour
1 tsp ground cinnamon
½ cup raisins
²/³ cup light brown sugar
¾ cup plus 1 tbsp sunflower oil
4 large eggs
1¹/³ cup carrots (about 3 carrots) finely grated
1 cup ricotta cheese
¼ cup icing sugar
Finely grated zest and juice of ½ orange for the icing
Finely grated zest of ½ orange
²/³ cup brazil nuts (you can substitute cashew or macadamia nuts)
Use a 20cm round deep cake tin and line the base with baking paper. Grease lightly. Pre-heat oven to 180ºC. Sift the flours and cinnamon into a large bowl. Coarsely chop about two thirds of the brazil nuts. Stir into the flour with the raisins. Slice remaining nuts thinly lengthwise and place aside.
Place the boiling water and Neat Jane’s “The Maharajah” tea in a bowl and allow to in-fuse for 5 minutes. Strain the tea leaves and set aside.
In another bowl beat sugar and oil with a wooden spoon until well combined. Beat in the eggs one at a time. Stir in the grated carrots and orange zest and juice and the tea liquid. Using a large metal spoon fold the carrot mixture into the flour mixture just until combined. Do not over mix.
Spoon mixture into tin. Bake for 50 minutes or until risen and firm to touch. Leave the cake in the tin for 5 minutes, then turn out onto a wire rack and peel off the baking paper. Leave to cool.
To make the icing, beat ricotta, sugar and orange zest in a bowl with a wooden spoon. Spread icing on top of cold cake. Top with the reserved sliced nuts placing them so that they stick up at different angles.
Download Recipe PDF Traditional Carrot Cake