I have this crazy idea that I have to use every single ingredient to create something. I used to think that it was a crazy idea, but now, when everyone is finally talking about sustainability and saving the planet, I’m happy I took that road long ago. This cake is a result of, once again, products that I had to use up (classic situation after Christmas). So, I started to go through cookbooks I have and never use and opened River Cottage Every Day. There was a cake. Carrot. No nuts, no raisins, honey on top. I got interested. I changed it a bit – added some spelt flour and almond flour and boiled orange syrup for the top layer. I could have stopped there, but then I saw that I have some cream cheese, some whipping cream and dulce de leche I boiled myself. And the cream was ready. Actually, the cake is fantastic just like that – no cream, but for a more special feeling – the cream does the trick.

Ingredients

5 medium eggs
200 g golden caster sugar
50 g light muscovado sugar
300 ml mild rapeseed oil (or mild grapeseed)
100 g almond flour
275 g wholegrain spelt flour (more finely than roughly milled)
1/4 tsp sea salt
1/2 tsp baking soda
1,5 tsp baking powder
390 g grated carrots (half finely and half roughly)
1/2 organic orange zest, finely grated
1/4 tsp cinnamon

Syrup:
2 tbsp light muscovado syrup
juice of 1 large orange

Cream:
150 g dulce de leche
300 g cream cheese
150 g whipping cream
1/2 organic orange zest, finely grated

Prepare

Preheat the oven to 180°. Line the bottom and sides of two baking pans (20 cm and 16 cm) with baking paper.

Mix flours, soda, baking powder, salt, cinnamon, and orange zest in a bowl.

Put the eggs and sugar in a large bowl and beat for around 10 minutes (handheld or freestanding mixer) until light and fluffy. Add oil and beat for one more minute. Add flour mixture and fold in, adding carrots halfway through. Fold in. Pour batter into prepared tins and bake in the oven for 40 min – 1 h (small one 40 minutes, large around an hour). Test to see if a skewer comes out clean. Remove from the oven, pour over the syrup, and let them cool on a wire rack.

While the cake is baking, put sugar and juice in a saucepan and boil for a few minutes until the sugar has melted and starts to get syrupy.

When the cakes are cold, cut them into two layers. Spread the cream on the first layer, then the second. Put the smaller cake on top, spreading cream on all layers. Spread the cream around the cake too. Let it set and then decorate before serving.

Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s

Carrot cake with dulce de leche cream