Courgette & Carrot Cake with Lime Frosting….
April 29, 2014
Carrot cake - a real worldwide favourite and definitely one of my family choices for a treat. Believed to have originated from the the Midwest region of America. Today we also added a couple of ripe courgettes for extra flavour and moistness and a zingy lime frosting for sweetness and flavour.
- Prep: 10 mins
- Cook: 45 mins
- Yields: 8 Generous
Sift together the flour, salt, baking powder and soda along with all the spices and set aside. In a separate bowl whisk the eggs and sugar until thick and pale, slowly pour in the oil beating until completely absorbed, then fold in the flour in 3 batches.
Toss the carrots, orange zest and juice, coconut, pecans and raisins in 2 tbsp of flour and combine. Add to the batter giving it a gentle mix.
Pour into a greased ovenproof dish approx 20 x 30 cm and bake in a pre heated oven for 45 minutes until a toothpick inserted in the centre comes out clean and cool on a wire rack.
Whilst the cake is cooling make the lime frosting. Beat the butter and soft cheese together, add the lime juice and half the zest, combine well, slowly add the sifted icing sugar, mixing to a creamy and firm consistency.
Transfer the cake to a serving platter, either whole or into squares, liberally smoother with the frosting and a scattering of reserved lime zest, sitting half a pecan on top. Sit back and watch as it's devoured in front of your eyes. Again, the only thing left is the odd few crumbs, so perfect for a get together or party.
Some of the images in this recipe show a more traditional Pecan & Coconut frosting. Beat 1 egg with 160mls single cream, whisk in 135 grams of golden caster sugar, place in a saucepan with 60 grams butter over a gentle heat for 10-12 mins, stirring continuously until thickened. Remove from the heat stir in 135 grams of shredded coconut and a generous handful of chopped pecans, set aside to cool spreading onto the cooled cake with thinly peeled slivers of orange rind.