A perennial favourite, carrot cake is by far one of the most popular cakes around; add some gin and you've got a real winner on your hands!
The perfect pudding to whip up for Easter - or to simply enjoy on a lazy weekend - check out resident gin chef Carol's latest and greatest recipe here:
March winds blow and bring with them another stunning gin from Denmark: Elg Gin No. 1. I couldn’t help but notice the abundance of gin when visiting Copenhagen last year, so it comes as little surprise that Craft Gin Club is featuring another gin from this, the smallest of the Nordic countries.
So, what is it that makes Elg Gin No. 1 special, and what to do with it in the kitchen? This gin is flavoured with carrot as an aromatic, and so my Elg Gin Carrot Cake was born.
Carrot cake done well is absolutely divine, but badly made is stodgy and unpleasant. There are many recipes, but this one is my ultimate carrot cake recipe, with a twist. Trust me: once you’ve tried this recipe you will never bake any other carrot cake again!
Elg Gin No. 1 Carrot Cake
For the cake:
4 large eggs, free range
200ml vegetable oil
250g carrots, coarsely grated (no need to peel)
100g pecans or walnuts (or a mix), roughly chopped
Zest of one clementine – keep juice for frosting
200g self-rising flour
200g light muscovado sugar
1 ½ tsp ground cinnamon
½ tsp each mixed spice, ground ginger and ground coriander
1 tsp baking powder
¼ tsp salt
For the syrup:
50g caster sugar
1tbsp Elg Gin No. 1
For the frosting:
60g unsalted butter
200g full fat cream cheese
150g icing sugar
1tbsp clementine juice
1tbsp Elg Gin No. 1
100g white chocolate
- Set the oven to 180C/160 fan/ Gas 4. Grease and line a deep, 8-inch round tin.
- Whisk eggs in a bowl then add oil, carrots, sultanas, nuts and clementine zest.
- In a large bowl mix the flour, spices, baking powder, muscovado sugar and salt.
- Add the wet mix to the dry mix and stir well, to make sure all is thoroughly combined and there are no pockets of flour.
- Spoon into the prepared tin and bake for 1 – 1 ¼ hours until risen and golden, and a skewer comes out clean. Leave to cool completely in the tin.
- Meanwhile, make the syrup. Pop the sugar and water in a small pan, bring to the boil and boil for 2 minutes. Allow to cool, then take 2 tbsp of the syrup and add the Elg Gin No. 1.
- For the frosting, whisk the butter until light and fluffy, then whisk in the cream cheese, followed by the icing sugar, clementine juice and Elg Gin No. 1. Continue whisking until smooth and creamy. Now, melt the white chocolate in a microwave, or in a bowl over hot water. Add the melted chocolate to the frosting and whisk until fully incorporated. Pop into the fridge while preparing the cake.
- Slice the cake in two horizontally, and drizzle the gin syrup over the cut surfaces of the cake.
- Layer the two cakes with a third of the frosting, then use the remainder of the frosting to cover the top and sides of the cake. Decorate with nuts, sugar carrots or grated clementine zest, and enjoy the best carrot cake in the world!