For the birthday of a friend who loves carrot cake and the Great British Baking Show, I made Ian’s Colossal Carrot Cake from season 3 (series 7 in the UK). It’s fairly different from American carrot cake and reminds me a lot of fruit cake. I’ve converted the measurements and ingredients into American English, so give it a try if you like carrot and fruit cake!
Colossal Carrot Cake
Adapted from Ian Cumming, via the Great British Baking Show
Yield: Two-layer 9″ cake
For the cake:
- 14 tablespoons unsalted butter
- 1 3/4 cups light brown muscovado sugar OR dark brown sugar OR white sugar +dollop molasses
- 4 large eggs
- 1 teaspoon orange oil OR orange extract
- 2 1/2 cups all-purpose flour
- 3 3/4 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1 teaspoon salt
- 1 teaspoon ground star anise (optional)
- 320g/11¼oz grated carrots (it’s a LOT of carrots)
- 1 cup golden OR dark raisins
- 1 1/2 cups pecans, toasted and chopped
- 1 orange, zest and juice only
For the icing:
- 8 tablespoons (1 stick) unsalted butter, softened
- 2-4 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 capful orange oil OR 1 teaspoon orange extract
- 12 oz cream cheese, softened
Preheat the oven to 355ºF. Grease a 9″ springform cake pan.
Melt butter in a saucepan then whisk in sugar, eggs, and orange oil OR extract until smooth and well combined.
In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl, combine flour, baking soda, ground spices, and salt.
On medium speed with the stand mixer or a hand mixer, beat butter mixture into dry ingredients until combined. The batter will be thick.
Beat in carrots, raisins, pecans, orange zest, and juice.
Pour batter into pan and bake for 60-75 minutes, or until a skewer comes out clean when inserted into the middle (check after 45 minutes and cover the top of the cake with baking parchment if the cake is browning too much).
Leave to cool in pan for a few minutes then transfer to a wire rack to cool completely.
For the icing, slowly beat butter and powdered sugar together using an electric mixer.
When combined, add the vanilla paste OR extract and orange oil OR extract.
Continue to mix for another few minutes until light and fluffy.
With the mixer on the slowest speed, add the cream cheese bit by bit until just incorporated.
Cut the cooled cake in half horizontally and spread a third of the icing on the bottom layer, then replace the top. Neatly cover the top and sides of the cake with remaining icing.