Tuesday, 11 March 2014

Gather & Share - Individual Carrot Cakes

Marco Borsato, carrot cakes, Share

Autumn has come a-creeping through the gaps in the morning doorframe. Only yesterday we were flinging the covers off in fitful sleep, too hot to dream. Now we are waking with a small but perceptible brr. It's the season of poetic wandering through transforming landscapes. Of preserving and baking. A gentle turning from the outward thrusts of summer.

At St-Barts we are stocking up the bookshelves for this time of inner inspiration. We believe in community and friendship as the metaphorical sunshine for the darker seasons of our souls and nothing encapsulates this better than in the sharing of food. And so we are collecting recipes and will post them on this blog in a new regular section Gather & Share.

Top of our baking list are these individual carrot cakes from Share - The cookbook that celebrates our common humanity. The recipes come from women living in war-torn countires in which the charity Women for Women International operates. Also in the mix are recipes from renowned international chefs. 100% of the publishers profits go to the charity - now that's a reason to celebrate. Share is now available online or in the St-Barts stores.

Individual carrot cakes 
by Marco Borsato 

“I believe in and have seen the resilience and power of children, in spite of all the terrible experiences they have been through. In my work with former child soldiers, I see valuable knowledge and potential, which gives me great hope.” Marco Borsato

Prepare 15 minutes | Cook 30 minutes | Makes 12

250g light muscovado sugar
200ml vegetable or sunflower oil
3 eggs, beaten
300g self-raising flour
2 teaspoons ground mixed spice
500g carrots, finely grated
finely grated zest of 1 orange
200g walnuts, chopped
250g sultanas or raisins
For the topping
175g icing sugar
200g full-fat cream cheese
1–1½ tablespoons orange juice finely grated zest of 1 orange


1: Preheat the oven to 180°C/gas mark 4. Grease and flour 12 × 175ml pudding basins (or a 12-hole muffin tray) and place a disc of non-stick baking paper on the base of each. Place on a large baking sheet.
2: In a large bowl, mix the sugar and oil and beat for 2–3 minutes, before adding the eggs and combining well. Sift the flour and mixed spice into the bowl and mix.
3: Stir in the carrots, orange zest, walnuts and sultanas until just combined. Spoon the mixture evenly between the pudding basins and bake in the oven for 25–30 minutes, or until a skewer placed in the centre comes out clean. Turn the cakes out onto a rack and allow to cool.
4: Meanwhile, make the topping. Sift the icing sugar into a bowl, add the cream cheese and beat until combined. Gradually add the orange juice until the mixture is of a spreadable consistency. Spread evenly over the top of each carrot cake,sprinkle with the orange zest and serve.

For more information on Women for Women International, visit www.womenforwomen.org

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