Vertical Carrot Cake

Vertical cake

Prep time: 2 hou
Cook time: 15 mi



  1. Ingredients For the cake: 6 eggs (medium if you're in the UK, large if you're in the US) 330 g (1 1/2 cups) granulated sugar 220 g (2 2/3 cups) finely grated carrot 180 g (1 1/2 cups) plain white (all-purpose) flour 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon salt 1 teaspoon baking powder 1 teaspoon baking soda icing sugar (powdered sugar), for dusting For the Swiss meringue buttercream: 2 egg whites (medium if you're in the UK, large if you're in the US) 110 g (1/2 cup) granulated sugar 160 g (3/4 cup) unsalted butter, very soft, cubed pinch of salt 1 teaspoon vanilla extract For the filling: 250 ml (1 cup) double cream (heavy cream) 1/3 cup cream cheese
  2. Instructions For the cake: Preheat the oven to 180°C (160°C fan / 350°F). Line two 23 x 33 cm (9 x 13-inch) rimmed baking trays with baking paper. Grease underneath and on top of the baking paper with a bit of vegetable oil. Place the eggs into a large bowl and use electric beaters to whisk, gradually streaming in the sugar a bit at a time, then continuing to whisk until foamy, pale and thick. You can also do this in a stand mixer with the whisk attachment. Add the grated carrot, flour, cinnamon ,ginger, nutmeg, salt, baking powder and baking soda. Gently fold together until combined. Divide the batter between the two prepared baking trays, spreading the batter out into an even layer over the whole tray. Bake for 12-17 minutes until the cakes are dark on top and spring back when poked. Remove the cakes from the oven, flip each one out onto a clean tea towel dusted with icing sugar (powdered sugar). Remove the baking paper, trim off the very edges of the cakes (a pair of scissors is good here. You can eat the