By Robert Eden-Bagley, chef owner of Eden’s Café, in Whitley Bay. The patisserie chef and chocolatier has a passion for sweet success – and you’ll find everything from patisseries, gateaux and carefully-crafted cakes at his café. www.edenscafe.co.uk
You will need
1 x 10” cake tin Greaseproof paper to line the tin Mixing bowl Whisk Cake mixer Measuring jug Scales Marzipan Flakes almonds Food colouring
240g plain flour 450g caster sugar 10g baking powder 8 eggs 9fl oz cooking oil 2tsp mixed spice 100g grated carrots, finely grated
110g cream cheese 110g butter 330g icing sugar
Marzipan carrot ingredients
One Packet of marzipan Orange food colouring Green food colouring Method For the carrot cake, preheat the oven to 180C. Grease and line a 10in cake tin. Mix all of the ingredients for the carrot cake, except the carrots, together in a bowl. Then stir in the carrots. Spoon the mixture into the cake tin and bake for 50 minutes. Remove the cake from the oven and set aside to cool for 10 minutes, then carefully remove the cake from the tin and set aside to cool. For the icing, mix the cream cheese and butter together in a bowl until smooth, then add the caster sugar. Spread the icing over the top of the cake with a palette knife, then dust the sides with toasted, flaked almonds (toast almonds in the over for 3-4 minutes at 180C). For the marzipan carrots, add a few drops of orange food colouring to marzipan, then roll into carrot shapes. Add the green food colouring to the marzipan and make leaves. Decorate your cake!