Mulled Spiced Carrots

Mulled Spiced Carrots
Gü Milk Chocolate Mousse


Carrot Cake

250g plain flour

2tsp baking powder

½ tsp salt

1tsp ground cinnamon

1tsp ground nutmeg

½ tsp ground clove

3tsp orange zest

250ml vegetable oil

200g caster sugar

200g soft brown sugar

1tsp vanilla extract

4 large eggs

300g carrots (peeled & grated)

Orange Curd 

65g unsalted butter (softened)

135g caster sugar

2 eggs  

1 egg yolk

65g orange juice 

3tsp orange zest

100ml water

30g cornflour


200g white marzipan (coloured orange)

50g white fondant icing (or flower paste) coloured green 

2tbsp smooth marmalade 


Carrot Cake

Set oven at 170˚c and line 2x 13x9” baking trays with baking paper. 

Mix oil, sugars, orange zest, eggs & vanilla until combined. Add grated carrots, mix well. Add dry ingredients, mix well, ensuring there are no lumps of flour. 

Pour half of the mixture into each tin. Bake for 20-25 minutes.

Allow to cool. 

Orange Curd 

Put the sugar, egg, egg yolk, orange juice, water and cornflour into a pan.

Whisk until combined.

Heat slowly until it starts to thicken, mixing all the time to avoid burning or sticking to the pan.

Cook until thick and cornflour taste has gone.

Remove from the heat and allow to cool slightly.

Add the butter a little at a time until it has all melted.

Add orange zest. 

Allow to fully cool in the fridge.


To assemble, sandwich the two cakes with all of the curd. Chill for an hour.

Whilst chilling, make green flower paste carrot tops and allow to go hard.

Do this by rolling each one into a strip with two leaves either side. 

Cut the cake into triangles. 

Spread a thin layer of warmed marmalade over each cake in order to stick the marzipan.

Cut the marzipan to size and place on top of each cake.

Add the carrot top either between the sandwich layers or just on top of the carrot.  

Mulled Spiced Carrots