Tuesday, 26 November 2013


I did have a recipe planned for this week which should have been on the blog since day 1 but I’ve been that busy that I didn’t get time to make them. They’ll be up soon. Not saying any more. This recipe is one I’ve had saved in times of madness, so technically it’s the understudy although it really deserves a prime spot. Everyone loves carrot cake but I personally didn’t like the idea of putting a load of sunflower oil in a cake, so thought I’d use browned butter instead for a subtle nuttiness. The other ingredients are pretty traditional because classics shouldn’t be messed with (adding orange seems popular) but I do add a tiny bit of orange flower water to the frosting to give it extra freshness.

150g butter
180g light brown sugar
3 eggs
3 carrots, peeled and grated
Zest of 1 lemon
Zest and juice of 1 orange
210g self raising flour
¼ tsp cinnamon
½ tsp ginger
Good grating of nutmeg

For the frosting
250g soft cheese, room temperature
50g butter, room temperature
200g icing sugar
1 tsp orange flower water

Preheat the oven to fan160/180c/4. Line and grease a square brownie/cake tin.
Begin by brown the butter. Melt in a small sauce pan on a gentle heat. Once melted allow to bubble until it shows light brown when stirred and smells nutty. Take off the heat and leave to cool.

Mix together the sugar eggs and carrots, then pour in the melted brown butter. Zest in the lemon and orange, then squeeze in the juice of the orange and stir. Sieve in the flour then spike with the cinnamon, ginger and nutmeg. Mix well then pour into the cake tin and bake towards the bottom of the oven for 45 minutes, or until golden brown and firm. It will be quite dense due to the carrots, and this is what a carrot cake should be like.
Once baked, turn out of the tin and leave to cool completely on a wire rack.

To make the frosting, beat the soft cheese until smooth and silky, then beat in the butter. Add the icing sugar and mix, then spoon in the fragrant flower water. Spoon onto the top of the cake, and swirl around. Grate over some orange zest and nutmeg to finish.  


  1. It is recipes like this that remind me why you're one of my favourite foodbloggers. You just make truly delicious, wholesome food, Wil and that's awesome!

    1. Woah Sam, thanks. that really means a lot! I really appreciate your support

  2. you should always watch out for the understudy! lovely combo-looks delish.....do you think it tasted better having the browned better instead of the oil?

    1. True! And I have no complaints about normal carrot cake flavour wise but the brown butter definitely added a richness