AGA Carrot Cake
As Easter approaches, indulge in the delights of the season with this delicious AGA-adapted carrot cake, a perfect homage to the Easter Bunny's favourite treat. Baked to perfection in your trusty AGA cooker, this cake emerges with a golden hue and a heavenly aroma, combining the warmth of cinnamon, nutmeg, and ginger with the sweetness of freshly grated carrots and topped with a decadent cream cheese frosting. Whether you're hosting a festive Easter brunch or simply craving a slice of homemade goodness, this AGA Carrot Cake is sure to steal the show and make this Easter one to remember!
Ingredients
- 300g carrots, peeled and finely grated
- 300g soft brown sugar
- 150g sunflower or light olive oil
- 3 eggs
- 300g self raising flour
- 1/2 tsp bicarbonate of soda
- 1 tsp grated nutmeg
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp salt
Icing - optional
- 300g cream cheese at room temperature
- 75g icing sugar
- A little vanilla essence (optional)
- A few chopped nuts and some bought carrot decorations (optional)
This recipe serves 12.
Method:
You will need either a round tin - a 20cm spring form tin lined or an AGA Half-Sized Deep Baking Tray. Line the tin or tray with grease-proof paper or Bake-O-Glide®.
1. First grate the carrots and set aside. Take a large mixing bowl and beat the sugar, oil and eggs together. Add the flour, bicarbonate of soda, nutmeg, cinnamon and salt. Fold these dry ingredients into the wet mixture until well combined. Stir in the grated carrots and pour into the prepared tin.
2. Bake in the AGA baking oven on the grid shelf on the floor for 45 - 60 mins, then test by checking to see if the centre is as firm as the edges, and by inserting a knife into the centre which should come out clean. Cook for a further 10 - 15 minutes or as needed. Cool in the tin until completely cold before decorating.
3. Make the icing by whisking the cream cheese with the icing sugar until smooth. This quantity is enough to split the cake horizontally through the centre and fill with half the icing, then to top the cake with the renaming icing. Alternatively, simply make half the icing and just decorate the top. Finish with chopped nuts and carrot decorations if you like.
Keeps well in a cool place for several days. Freezes well and can be frozen when iced, too. It can be handy to make the tray bake version of this recipe, cool and decorate and cut into 4 large pieces. Enjoy 1 and then freeze the other three ready for another day. Or simply freeze the cake in individual slices.
For more delicious AGA recipes, click here.
