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Carrot cake is heaven at any time of year, but especially around Easter. Thanks to a generous glug of olive oil and heaps of finely shredded carrots, this single-layer version stays moist for days. A supple crumb, deep carrot flavour, a halo of cinnamon: it’s as close to divinity as I’ll ever get. For something more unexpected, meanwhile, I love this Neapolitan-inspired pavlova: a crisp, strawberry meringue piled with bittersweet fudge sauce, tangy vanilla cream cheese whip and bright strawberry compote. It’s impressive yet simple, and a raucous pleasure to devour communally with spoons.
Carrot cake with cream cheese mousse (pictured top)
Prep 10 min
Cook 1 hr
Makes 1 x 23cm cake, to serve 10
For the carrot cake
Oil, for greasing
190g peeled and coarsely chopped carrots
120g plain flour
½ tsp baking powder
½ tsp bicarbonate of soda (baking soda)
½ tsp sea salt
Scant ½ tsp ground cinnamon, plus extra for dusting
¼ tsp ground cardamom
¼ tsp ground nutmeg
200g granulated sugar
100g extra-virgin olive oil
100g eggs (about 2 large ones), at room temperature
1 tsp vanilla extract
For the mousse
114g double cream
115g cream cheese, at room temperature
1 tsp vanilla extract
¼ tsp sea salt, or more to taste
50g icing sugar
Heat the oven to 180C (160C fan)/350F/gas 4, and oil or spritz a 23cm round cake tin with oil or cooking spray, then line it with greaseproof paper.
Put the chopped carrots in a food processor and pulse until finely shredded.
In a small bowl, whisk the flour, baking powder, bicarb, salt, cinnamon, cardamom and nutmeg. In a large bowl, whisk the granulated sugar, oil, eggs and vanilla until combined. Add the shredded carrots and whisk for about two minutes more, until airy and light.
Whisk in the flour mixture a third at a time until just incorporated, then pour the batter into the lined tin. Bake for 25-35 minutes, until golden brown and the centre springs back when touched. Leave the cake to cool in its tin for 15 minutes, then invert on to a plate and carefully peel off the paper. Invert the cake again on to a rack and leave to cool. The cake can then be wrapped in clingfilm and stored at room temperature for up to five days, or in the freezer for up to three months.
In the bowl of a stand mixer fitted with the whisk attachment, beat the cream on medium speed for four to five minutes, until it forms stiff peaks. Transfer the whipped cream to a small bowl and chill until ready to use.
In the same bowl of the stand mixer, this time fitted with the paddle attachment, mix the cream cheese, vanilla and salt on medium speed for about a minute, until smooth. Add the icing sugar and mix until smooth.
Using a rubber spatula, gently fold a little of the whipped cream into the cream cheese mixture until incorporated, then fold in the remaining whipped cream.
Transfer the cake to a serving plate, dollop the cream cheese mousse on top and smooth with an offset spatula. Dust with cinnamon and serve immediately.
Neapolitan pavlova
Prep 10 min
Cook 4 hr 15 min
Cool 2 hr+
Serves 8-10
200g egg whites (from about 6 large eggs), at room temperature
350g granulated sugar
1½ tbsp cornflour
35g strawberry Nesquik powder
1½ tsp distilled white vinegar
1 tsp sea salt
Strawberries, for decorating (optional)
For the chocolate fudge sauce
227g double cream
90g soft light brown sugar
¼ tsp sea salt
55g dark chocolate (60-70%), roughly chopped
50g Dutch-process cocoa powder
1 tsp vanilla extract
For the vanilla cream cheese whip
135g cream cheese, at room temperature
2 tbsp icing sugar
1 tsp vanilla extract
227g double cream
¼ tsp sea salt
275g strawberry compote
Heat the oven to 110C (90C fan)/225F/gas ¼, and line a baking sheet with greaseproof paper.
In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed for about eight minutes, until they form soft peaks. With the motor running, gradually stream in the granulated sugar, then turn up the speed to medium-high and whisk for 10-15 miuntes, until the mix forms stiff, glossy peaks.
Add the cornstarch, Nesquik powder, vinegar and salt, mix until incorporated, then dollop the meringue in a 25cm disc on to the lined baking sheet. Use a bench scraper to smooth the sides, then scoop out a cup of the meringue from the centre to create a generous divot; use the meringue in the cup to reinforce the sides.
Bake for three and a half to four hours, until the meringue is very crisp, then turn off the oven and leave the meringue inside with the door closed for two to three hours, until cool. Store in an airtight container for up to five days.
To make the sauce, in a small pan on a medium heat mix the cream, brown sugar and salt, and bring to a simmer. Take off the heat, add the dark chocolate and cocoa, and whisk smooth. Return to a low heat and cook, whisking constantly, for a minute. Stir in the vanilla, then remove and leave to cool. Store the sauce in an airtight container in the fridge for up to a week. Warm it gently until smooth before using.
To make the cream cheese whip, in a stand mixer fitted with the paddle attachment, beat the cream cheese, icing sugar and vanilla on medium-high speed until smooth. Add the cream and salt, switch out the paddle attachment for the whisk, then beat on medium for about four minutes, until the mix forms medium peaks.
Spoon half the fudge sauce into the indent in the meringue, then smooth it out. Dollop the cream cheese whip on top, then cover with strawberry compote and decorate with fresh strawberries, if using. Drizzle with the remaining fudge sauce, cut into slices and serve immediately.
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These recipes are edited extracts from Will This Make You Happy: Stories & Recipes from a Year of Baking, by Tanya Bush, published by Chronicle Books at £21.99. To order a copy for £19.79, go to guardianbookshop.com
