This recipe comes from my very lovely Auntie Rosie. My mum has had a hand-written copy tucked away in a folder for years, and it’s really the only go-to carrot cake recipe that you need. It’s very lightly spiced with cinnamon and comes out the oven dense, but deliciously moist thanks to the carrots and apples. A light, fluffy Victoria sponge can be absolute perfection, but sometimes your cravings call for a richer cake, one with the caramel flavour of brown sugar, the softness of cooked fruits and vegetables and small bursts of fudgy raisins throughout. The sourness of the icing on top helps to balance the sweet sponge. It’s a simple cream cheese affair, flavoured with lemon juice and, my own personal addition, orange zest.
Ingredients 115g butter 2 tbsp olive oil 250g carrots, peeled and grated 2 apples, peeled and grated 170g soft brown sugar 2 eggs 200g flour 7 tsp baking powder 1 tsp ground cinnamon ½ tsp salt 115g raisins
3 tbsp milk