The Goring carrot cake

Derek Quelch, Executive Chef at The Goring Hotel London has kindly donated a delicious cake recipe fit for a queen. Why not try out Derek’s recipe and sell slices at your Bake and Brew event? Derek Quelch from the Goring Hotel

Ingredients

  • 12g baking powder
  • 250g soft flour
  • 8g sodium bicarbonate
  • 6g ground clove
  • 6g ground cinnamon
  • 300g soft light brown sugar
  • 425g grated carrot
  • 125g sultanas
  • 100g broken walnuts
  • 180g vegetable oil
  • 3 Whole eggs

Method

  1. Sieve the baking powder, soft flour, sodium bicarbonate, ground clove and cinnamon together.
  2. Whisk the eggs and sugar together until light and fluffy.
  3. Slowly add the vegetable oil until emulsified.
  4. Fold in the dry ingredients.
  5. Add the carrot, walnuts and sultanas.
  6. The mixture will be quite wet, this is normal.
  7. Place in a baking tray or loaf tin and bake in a pre heated oven at 160-180ºC  for 20-30 minutes depending on the size of baking tin.
  8. To check if the cake is cooked put the blade of a small knife into the cake and pull it out again. If the knife is clean and dry then the cake is cooked.
  9. Allow to cool in tin then remove.
  10. When cool you can garnish with icing and store at room temperature in an airtight container.
  11. Enjoy!