I’m currently avoiding the London snow by enjoying the sea air of St Ives. Whole family included. Grandparents always love cake and I imagine they like carrot cake (they’ll eat it because they taught us to eat anything even if it tastes like cardboard, so they don’t really have a choice). And it’s not just a carrot cake, it’s a carrot and pistachio cake with orange and goats cheese icing. But don’t knock it before you try it, the goats cheese is very mild and adds a more zingy flavour, cutting through the sweetness, you can hardly taste it. And I promise it is the polar opposite to cardboard; really tasty, really moist.
The trouble with being in a quaint little cottage is that I didn’t plan ahead which means I’m whisk-less and sieve-less. I make do. I did however find a teeny tiny toy sieve/large tea-strainer which I tried out with a spoonful of icing sugar, but I decided I’d still be there when the next pope was elected. So I opted for slightly lumpy icing because tomorrow can’t wait.
Carrot and Pistachio Cake:
225g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp grated nutmeg
150ml sunflower oil
200g soft light brown sugar
350g grated carrots
60g unsalted pistachio nuts, roughly chopped
Goats Cheese Icing:
400g icing sugar, sifted (preferably)
60g soft goats cheese
zest of one orange
Preheat the oven to 180C and line a circular baking tin.
Sift the flour, baking powder and spices into a large bowl and create a well in the centre.
In a separate bowl, beat the sugar, sunflower oil and eggs together and pour the mixture into the dry ingredients. Fold together.
Add in your grated carrot, and pistachio nuts and stir to combine.
Spoon the mixture into the prepared tin and bake in the preheated oven for 50-60 minutes until a skewer comes out the centre clean.
Leave to cool in the tin for 10 minutes and then turn out onto a wire rack, leaving it to cool completely.
For your icing mix the Pure and goats cheese together in a large bowl.
Sift in the icing sugar and whisk in.
The icing on the cake!
To decorate, I used a handful of roughly chopped pistachio nuts and the zest of half an orange.