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.