Carrot Cake
Change

Carrot Cake

This is my mum's favourite cake and its light and moist meaning you can eat a bigger slice without being overpowered by the icing! It's also dairy free.

miranda

Ingredients

12 ish
  1. 160 ml sunflower oil
  2. 3 eggs
  3. 150 g carrot
  4. Zest of an orange
  5. 100 g raisins/sultanas
  6. 175 g light muscovado sugar
  7. 175 g self raising flour
  8. 1 tsp Cinammon
  9. 1/2 tsp grated nutmeg
  10. 1 tsp bicarbonate of soda
  11. 100 g icing sugar
  12. Orange juice

Steps

  1. Grate the carrot.

    Change

    Add Photo

    Add Photo

  2. Preheat the oven to gas mark 4/180C. I wait for this step until I've grated the carrot or it reaches temperature too quickly! Line the tin with baking paper.

    Add Photo

    Add Photo

    Add Photo

  3. Combine the grated carrot with the sugar, orange zest, oil, eggs and raisins in a large bowl.

    Change

    Add Photo

    Add Photo

  4. Add the flour, bicarb and spices. I always find freshly grated nutmeg gives more flavour.

    Change

    Add Photo

    Add Photo

  5. Mix all the ingredients together.

    Change

    Add Photo

    Add Photo

  6. Pour into a 18cm square baking tray and bake for roughly 40-45 minutes. The cake should be springy in the centre and a skewer should come out clean.

    Change

    Add Photo

    Add Photo

  7. Juice half the orange.

    Change

    Add Photo

    Add Photo

  8. Combine the orange juice with roughly 100g icing sugar- add gradually! You're looking for a consistency of double cream to drizzle over the cake

    Change

    Add Photo

    Add Photo

  9. Change

    Add Photo

    Add Photo

Add Step

Cooksnaps

(1)

Be inspired by people who have cooked this recipe


Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords