Scrumptious Orange Carrot Cake
photo by Clare E-Foodie Jones
- Ready In:
- 55mins
- Ingredients:
- 17
- Serves:
-
12-16
ingredients
- 225 g carrots, peeled and grated
- 200 g self-raising flour
- 2 teaspoons mixed spice
- 1 teaspoon cinnamon
- 1 teaspoon bicarbonate of soda
- 175 g dark brown sugar
- 2 large eggs
- 150 ml sunflower oil
- 1 orange, zest of, grated
- 100 g sultanas
- 50 g desiccated coconut
- 50 g pecan nuts, toasted and chopped
-
For the syrup glaze
- 1 small orange, juice of
- 1 tablespoon lemon juice
- 3 ounces dark brown sugar
- 1 (12 ounce) container betty crocker butter vanilla frosting
- 2 (8 inch) cake tins lined with baking parchment paper
directions
- Heat the oven to 180°C.
- Combine the oil, eggs and sugar and whisk until sugar dissolved.
- Sift the flour, mixed spice and cinnamon and stir in .
- Add all the other ingredients and combine.
- Pour equal amounts into each cake tin and put in the oven for about 30 minutes…you are looking for a springy but firm feeling. Put a skewer in to check cooked through.
- Melt the sugar and juices together, pierce each of the cakes with a skewer, and pour the syrup over.
- Leave to cool (I leave in the fridge overnight) Then sandwich the cakes together with half the icing and cover the top with the rest.
- You can toast some coconut for the top for decoration--delicious!
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RECIPE SUBMITTED BY
Hi
I'm 37, married to a wonderful American, Jody. I'm from England but in Clermont, Florida. Whilst my husband is at work in Orlando I have been working on a little cook book of all my favourite recipes that I have designed, including taking pics and testing them out on family & friends. I'm an engineer by trade, however my true love is cooking.....my favourite celebrity chef is Gordon Ramsey and I love Indian, Persian and Moroccan food.
In my spare time I run Murano Glass Jewelry website ..www.lovesparkles.com...
I hope you enjoy the meals I post....