Root vegetables were often used to lend sweetness to 18th-century cakes and puddings. Beetroots, parsnips and carrots were all common ingredients, but of these, only carrot is still favoured today. It makes a very pleasant, moist cake, without any hint of carrot in the taste.
SERVES 8
The topping of cream cheese, honey and lemon juice gives tangy flavour, and makes an interesting change from icing
225 g (8 oz) butter
225 g (8 oz) light soft brown sugar
4 eggs, separated
finely grated rind of 1/2 orange
20 ml (4 tsp) lemon juice
175 g (6 oz) self-raising flour
5 ml (1 tsp) baking powder
50 g (2 oz) ground almonds
125 g (5 oz) walnut pieces, chopped
350 g (12 oz) young carrots, peeled and grated
225 g (8 oz) cream cheese
10 ml (2 tsp) clear honey
1. Grease and line a deep 20.5 cm (8 inch) round cake tin.
2. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the egg yolks, then stir in the orange rind and 15 ml (3 tsp) of the lemon juice.
3. Sift in the flour and baking powder, then stir in the ground almonds and 100 g (4 oz) of the walnuts.
4. Whisk the egg whites until stiff, then fold into the cake mixture with the carrots. Pour into the prepared tin and hollow the centre slightly.
5. Bake at 180°C (350°F) mark 4 for about 1 1/2 hours. Cover top with foil after 1 hour if it starts to brown.
6. Leave to cool slightly, then turn out on to a wire rack and remove the lining paper. Leave to cool.
7. To make the topping, beat together the cheese, honey and remaining lemon juice and spread over the top of the cake. Sprinkle the topping with the remaining walnuts.
