I’ve been cooking this cake for over 25 years, making minor modifications along the way. My latest variation is adding orange zest to the cream cheese frosting … and I wish I’d thought of that sooner! At the end of the day, carrot cake is just an excuse to eat cream cheese frosting, isn’t it? Try a cream sherry alongside - specifically Lustau East India Solera, a sweet but not cloying blend of Oloroso and PX aged in solera in the warmest part of the bodega, honouring the days when sherry was shipped as ballast from the East Indies to Europe.
Preheat oven to 180ºC.
Butter and flour a 23cm non-stick cake tin.
Sift flour, bi-carb soda, cinnamon and ginger into a bowl, add sugar, walnuts and carrot and stir to combine well.
Add egg and butter and stir to combine well.
Pour into cake tin and bake for 30-40 minutes, until a wooden skewer inserted in the centre comes out clean.
Meanwhile, make Orange Cream Cheese Frosting: beat all ingredients together until soft and smooth. Refrigerate until needed.
Remove cake from oven and set aside in cake tin for 10 minutes, then turn out onto a wire rack to cool.
Spread frosting over the top of the cooled cake and serve in wedges.
クリーム・シェリーの理想的な提供温度は 12º Cです。また、食前酒として、氷とオレンジのスライスを添えたカクテルのようなスタイルで飲むこともできます。
フルーツ（メロン、オレンジ）のペストリーやアイスクリームに理想的なデザートワインデス。また、フォアグラやブルーチーズとの相性も抜群です。
10 - 12º C で提供してください。
お菓子やフルーツはもちろん、フォアグラとあわせても美味しいです。
白ワインのグラスで、あるいは幅の広いグラスで、ロックで。
