Prep 20 mins
Cook 55 mins
For some reason I managed to mess up carrot cake on a regular basis - it was always too wet or too dry, too dense or too crumbly! I just couldn't find a recipe that suited me & the oven! This recipe produces a light, delicately spiced carrot cake. You can use the icing or use your favourite buttercream or frosting on this. Sometimes I use a basic buttercream with added cinnamon which is amazing ;)
- 175 g brown sugar (muscovado)
- 160 ml sunflower oil or 160 ml canola oil
- 3 large free range eggs, lightly beaten
- 170 g grated carrots
- 50 g mixed peel
- 50 g desiccated coconut
- 1 grated large orange, zest of
- 180 g self-raising flour
- 3 tablespoons finely chopped walnuts
- 1 teaspoon bicarbonate of soda
- 1 1⁄4 teaspoons ground cinnamon
- 1⁄2 teaspoon freshly grated nutmeg
- 1⁄8 teaspoon mixed spice
- 1 orange, juice of
- confectioners' sugar or icing sugar
- Preheat the oven to 180C/Gas 4/fan 160°C Oil and line the base and sides of an 18cm square cake tin with baking parchment.
- Pour sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, mixed peel, coconut, nuts and orange rind.
- Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients - stop as soon as you see everything is mixed together. The mixture will be fairly soft and almost runny.
- Pour the mixture into the prepared tin and bake for 55-65 minutes, until it feels firm and springy when you press it in the centre & comes out clean 7 dry with the toothpick test. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)
- Squeeze the orange into a small bowl & add enough sifted icing sugar to make a pourable icing - beat until smooth & the consistency of single cream. Place cake on a serving plate and drizzle icing over the top, letting it drip down the sides.