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Hidden carrot cake


Serves: 8-10
timePrep time: 1 hr 15 mins
timeTotal time:
Hidden carrot cake
Photograph by Kris Kirkham

Hidden carrot cake


Serves: 8-10
timePrep time: 1 hr 15 mins
timeTotal time:

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Nutritional information (per serving)
Calories
750Kcal
Fat
42gr
Saturates
25gr
Carbs
82gr
Sugars
54gr
Fibre
3gr
Protein
10gr
Salt
1.2gr

Mitzie Wilson

Mitzie Wilson

Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.

See more of Mitzie Wilson’s recipes
Mitzie Wilson

Mitzie Wilson

Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.

See more of Mitzie Wilson’s recipes

Ingredients

For the orange cake
  • 125g soft butter, plus extra to grease
  • 125g caster sugar
  • 2 medium eggs, beaten
  • 125g self-raising flour
  • zest of ½ orange and 1 tbsp juice
  • ½ tsp orange extract
  • 2 tubes Dr Oetker orange gel food colour (or use a concentrated colour paste)
For the chocolate sponge
  • 125g soft butter, plus extra to grease
  • 125g plain flour
  • 1 tbsp cornflour
  • 75g cocoa powder
  • 1 tsp bicarbonate of soda
  • 200g caster sugar
  • 1 tsp orange extract
  • 100g buttermilk or natural yogurt
  • 1 medium egg
  • zest of ½ orange, plus 100ml orange juice (about 2 oranges)
To decorate
  • dill or parsley sprigs
  • 100g double cream
  • 1 tbsp golden syrup
  • 100g cook’s dark chocolate (70% cocoa solids), roughly chopped
  • 4 chocolate creme Oreos
You will need
  • 450g loaf tin
  • 900g loaf tin

Step by step

Get ahead
The iced cake keeps for 3 days in an airtight container. The uniced cake can be frozen for up to 1 month.
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the 450g loaf tin with baking paper.
  2. To make the orange cake that will form the carrot, beat the butter with the sugar until light and fluffy. Gradually add the eggs, beating well and adding a little flour if it begins to curdle. Beat in the flour with the orange zest, juice, extract and colouring.
  3. Spread the mixture level in the tin and bake for about 45 minutes or until it is firm in the centre and a skewer comes out clean. Turn off the oven for now. Allow the cake to cool for 10 minutes in the tin then turn out and cool completely, about 2 hours. We suggest chilling the cake, as it will be easier to carve.
  4. When cold, slice the top off the cake to give a flat top, then cut it in half lengthways. Sit the two halves end to end to make a longer length, and trim to fit the length of the 900g loaf tin. Carve into a carrot shape (it’s easier to carve so that the point is at the top). The carrot shape should be a little smaller than the depth of the larger tin, so it will be covered by chocolate cake mixture (save the trimmings for a trifle or cake pops).
  5. For the chocolate sponge, preheat the oven to 180°C, fan 160°C, gas 4. Grease and line the 900g loaf tin with baking paper. Sift the flour, cornflour, cocoa and bicarbonate of soda into a large mixing bowl. Add the remaining ingredients and beat well until smooth. The mixture should have a dropping consistency.
  6. Spread a couple of spoonfuls of chocolate cake mixture in the base of the tin then place the carrot-shaped cake down the length of the tin, pointed end downwards. Spoon the remaining chocolate cake mix on either side, while holding the ‘carrot’ cake in place, and spread a little of the chocolate cake mix over the top. Bake for 1 hour or until the chocolate cake is cooked and a skewer comes out clean. Leave to cool for 10 minutes in the tin, then turn out and allow to cool completely.
  7. Trim the bases from the herb stalks and stand in a glass of cold water to stiffen the stems. Slice the top off the cake if needed, to form a level surface.
  8. For the icing, put the cream in a small pan and bring to the boil. Remove from the heat and stir in the golden syrup and chocolate. Leave for 5 minutes then stir until smooth. Allow to cool a little, then pour on top of the cake.
  9. Put the Oreos in a plastic bag and crush with a rolling pin then scatter over the top of the cake. Use a skewer to make a few holes down the centre of the top of the cake, then insert the herbs to make ‘carrot leaves’ just before serving (they will wilt, so are for last-minute decoration).

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