This recipe takes just 15 minutes to prepare and 12 minutes to bake – perfect for when you want a homemade treat without the need to spend hours in the kitchen
Whipping up a carrot cake is a piece of cake with the right recipe, and this speedy one means you’ll be savouring it with a brew in no time. Jamie Oliver’s rolled carrot cake can be on your plate in under half an hour as it only needs about 15 minutes of prep before a quick 12-minute stint in the oven.
This scrumptious cake is rolled and smothered with a white chocolate and cream cheese topping for extra yumminess. While many cakes are time-consuming and need a mountain of pots and pans, this recipe comes from Jamie’s One Pan Wonders cookbook and only calls for a food processor and baking tray.
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It’s the ideal sweet treat to whip up on a lazy weekend afternoon or a drizzly day for a quick and easy homemade delight, reports the Express.
Jamie Oliver’s rolled carrot cake
Ingredients:
- 200g of carrots
- 180g of light cream cheese
- 100g of self-raising flour
- 100g of white chocolate
- 100g of light brown sugar (plus two tablespoons for dusting)
- Three large eggs
- Three stem ginger balls in syrup
- One lime
- Olive oil
Kitchen equipment:
- Food processor
- Shallow baking tray
- Baking paper
Instructions:
Preheat the oven to 180C. Give your baking tray a light oiling and line it with baking paper. Give the carrots a wash and snap them in half, then pop them in a food processor and pulse until they’re finely chopped.
Chuck the brown sugar and flour into the food processor, grate in the lemon zest and add three tablespoons of olive oil. Blitz in the food processor until you’ve got a smooth batter, then pour the batter into the baking tray and bake in the oven for 12 minutes.
Once the cake is baked, tip it onto a clean tea towel and remove the baking paper. Use the short ends of the tea towel to roll up the sponge as it cools to maintain its shape.
Break half of the white chocolate into a bowl and melt it in the microwave, then finely chop the stem ginger balls and stir them into the chocolate along with the lime juice and cream cheese.
When the cake has fully cooled, dust it with the extra brown sugar and slather on the chocolate mixture.
To serve, position the cake on a serving board, glaze the sponge with the stem ginger syrup and grate over the remaining white chocolate.
Your scrumptious carrot cake is now ready to be devoured.