Clementine Carrot Cake

    2 hours

    This is a wonderful rich, moist carrot cake. The Clementine provides a citrus twist. Don't worry if it doesn't rise much, that is the nature of this cake.

    5 people made this

    Serves: 8 

    • 400 ml thickened cream
    • 300g self raising flour
    • 100g carrots, grated
    • 50g icing sugar
    • 50g butter, melted
    • 200g sugar
    • 1 clementine, juiced and zest
    • 1 teaspoon bicarbonate of soda
    • 2 teaspoons baking powder
    • 6 free range eggs
    • 1/4 teaspoon salt

    Preparation:30min  ›  Cook:30min  ›  Extra time:1hour  ›  Ready in:2hours 

    1. Preheat oven to 220 degrees C.
    2. Mix melted butter with sugar.
    3. Add egg yolks and mix; save the whites for later.
    4. Add sifted flour, bicarbonate of soda, baking powder, salt, grated carrots, clementine juice and zest. Mix until smooth but thick.
    5. Whisk egg whites until firm. Add half of egg whites to cake mixture and mix well. Pour rest of beaten egg whites and fold gently.
    6. Grease 2 cake tins; 25cm diameter. Add cake mixture evenly.
    7. Bake in the oven for 15 minutes and take off the heat to cool down.
    8. Whip cream with icing sugar until firm.
    9. Add whipped cream in between cake layer and on top. Decorate with grated carrot, to taste.

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    I love creamy cakes  -  18 Feb 2010  (Review from Allrecipes UK & Ireland)