Olive Oil Carrot Cake with Date Molasses and Feta and Cream Cheese Frosting
We topped our carrot cake with a marbled feta icing, balancing the sharpness of the creamy icing with the rich, fruity sweetness of our Date Molasses, made from 100% Medjool dates. Serve this up with a finishing drizzle of molasses and a cup of tea or coffee.
For the cake:
400g soft brown sugar
4 large eggs
250g self-raising flour
2 tbsp cinnamon
2 tbsp nutmeg
a pinch of salt
For the icing:
320g cream cheese
320g double cream
80g icing sugar
4 tbsp Date Molasses
- Pre-heat the oven to 180C. Grease and line two 20cm cake tins.
- Roast the pistachios in the oven for 6 minutes or until golden and toasted, then remove and when cool roughly chop.
- Weigh out the raisins into a small pot. Zest and juice the orange and add this to the raisins then leave to soak.
- Crack the eggs into a large bowl, add the extra virgin olive oil and sugar and whisk to combine. Sift the self-raising flour and spices into the bowl whilst whisking constantly until smooth then add a pinch of salt. Grate the carrots into the batter then stir through.
- Add the raisins, including any orange juice that hasn’t been soaked up and fold into the mixture until fully incorporated.
- Divide the mixture between the two tins and bake in the oven for 45 minutes. Remove from the oven and leave to cool.
- Once the cake has cooled completely, make the icing. Add the cream cheese, double cream, feta and sifted icing sugar to a bowl, fold to combine and then briefly whisk to thicken. Be careful not to overmix as it will become too stiff, so it’s better to do this with a regular rather than electric whisk.
- Add half of the icing to the top of the first layer of the cake and spread to create an even layer. Drizzle 2 tbsp of Date Molasses over the cake and swirl it into the icing using a cocktail stick.
- Place the second layer on top and repeat the same process with the icing.