- Yield : 1 large plate
- Servings : 8-10
- Prep Time : 20m
- Cook Time : 50m
- Ready In : 1m
Classic carrot cake with a twist. The orange rind in the cake and the flavour of orange juice in the icing elevates it from being just another carrot cake.
- 175g sugar
- 175ml sunflower oil
- 3 large eggs, lightly beaten
- 140g grated carrots (about 3 medium)
- 100g raisins
- grated zest of 1 large orange
- 175g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ½ tsp grated nutmeg
- 175g icing sugar
- 1½-2 tbsp orange juice
Preheat the oven to 180C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer or parchment in the base.
Tip the 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, raisins and orange rind.
Mix the flour, bicarbonate of soda and spices. Lightly mix all the ingredients – when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.
Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. 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.)
Beat together the frosting ingredients in a small bowl until smooth. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.
BBC Good Food Guide
1. The carrot cake is quite sweet, especially after topping it up with the icing. If you want it less sweet, you can skip the raisins.