In honour of Hallowe'en next week, we here at DSHQ thought we'd give you something dark, autumnal, brooding and, err... orange. No, we don't mean Peter Andre in a bad mood wearing ear muffs. We mean a cake with CARROT and TREACLE and SPICES to see you through a long night of horror films, fake cobwebs and an over-indulgence on boozy eye-ball jellies.
This would go fabulously with pumpkin ice cream, and since it's baked in a Bundt tin, that leaves what? Yes! A place in the middle for Extra Things. Like ice cream. Or sweets. Or a bottle of rum.
Spiced Treacle Carrot Cake
You will need:
For the cake:
- 200g butter
- 200g muscovado sugar
- 4 generous tbsp treacle
- 2 tbsp golden syrup
- 200ml milk
- 2 free-range eggs, beaten
- 200g carrots, grated
- 350g self-raising flour
- 1 tsp bicarbonate of soda
- Large handful pecans, chopped (you can replace with another type of nut, if you like)
- 1 tsp ground ginger
- 1/4 freshly grated nutmeg, or 1/2 tsp ground nutmeg
For the filling:
- 125g cream cheese, room temperature
- 1 tbsp butter, softened
- 2 tbsp icing sugar
- 1 tbsp milk
- 1/4 freshly grated nutmeg (or pinch ground nutmeg)
- 1/2 fresh vanilla pod, seeds scraped out or 1/4 tsp vanilla extract
- Pecans, to decorate
- Preheat the oven to 170°C/325°F/Gas Mark 3. Thoroughly grease a Bundt tin. (You can use a deep, 20cm cake tin if you don't have one, but you might want to line that).
- Place the butter, muscovado sugar, treacle and golden syrup in a saucepan and place over a low heat, stirring until the butter and sugar have melted together into a glorious sticky goo.
- Leave to cool for a few minutes, before whisking in the milk, followed by the eggs, beating together well.
- Place the carrot, flour and bicarb into a large bowl. Pour the treacle-butter mixture over this, folding the flour in until fully combined.
- Stir in the pecans, ginger and nutmeg.
- Pour into your prepared Bundt tin, and bake for 40-45 minutes.
- Leave to cool for at least 5-10 minutes in the tin. Slide a thin spatula around the edges, then place a plate on top of the cake tin and invert. Cool completely before icing.
- Beat the cream cheese to loosen it, then add the butter and beat well by hand, or with an electric whisk, until light and fluffy.
- Add the icing sugar a little at a time, until completely combined.
- Spoon in the milk, nutmeg and vanilla and beat again: if the mix looks too thick, just add more milk.
- Spoon over the cooled cake and please, try not to drool. Decorate with pecans, plastic bats... whatever takes your fancy.