This easy carrot cake recipe is wonderfully moist, lightly spiced and zesty with a smooth cream cheese frosting. A reliable favourite that’s perfect for birthdays, afternoon tea or simply enjoying with a cup of coffee or tea!
Calories: 332kcal/ portion – Serves 10-12 portions
Ingredients
175ml of vegetable oil
175g of brown caster sugar, plus extra for brushing
3 eggs
175g of grated carrots (about 2 large ish carrots)
85g of raisins
55g of chopped nuts
Juice and zest of one orange
1tsp of baking powder
1tsp of baking soda
1tsp of ground cinnamon
1/2 tsp grated cloves
1/2 tsp nutmeg
Frosting
200g of cream cheese
100g of icing sugar
2tsp of orange juice
Method
Preheat the oven to 180c (Gas mark 4, line the tin (9inch square, round or loaf).
In a large bowl beat the oil, sugar and eggs. Stir in the grated carrots, raisins, nuts and orange zest. Sift the flour, baking powder, baking soda and spices into the mixture and stir evenly. Reserve a tbsp of the orange juice and add the rest into the mixture until well combined.
Spoon the mixture into the baking tin and bake it in the oven for 40-45mins, until well risen and firm to the touch. Prepare a light syrup of 1tbsp of sugar and 1tbsp of orange juice dissolved in 50ml of boiling water. Brush the syrup into the top and sides of the cake whilst both are still hot. Set aside to cool in a rack.
Prepare the frosting by combining all the ingredients into a bowl and beating until smooth. Once the cake is colled, spread the frosting into the top and swirl it with the flat side of a knife for decoration. The frosting can also be used as a filling if you are doing a layered cake.
Mx
Mariane's Kitchen 