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Carrot & orange cake

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Serves 12

Easy

Total time: 1 hr and 30 mins

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"This is the best carrot & orange cake this side of the Atlantic !"

Ingredients

Units:

MetricUS

• 175g light muscavdo sugar

• 150ml sunflower oil

• 3 large eggs

  beaten

• 160g (fine to medium) grated carrots

• grated zest of 1 large orange

• 100g wholemeal self-raising flour

• 75g self-raising flour

• 1 tsp bicarbonate of soda

• 1 tsp ground cinnamon

  (freshly ground cinnamon is best)

• 40g chopped walnuts

For the orange glaze

• juice of 1 large orange
• 2 tbsp caster sugar

For the frosting:

• 200g cream cheese

  (low fat is better)

• icing sugar

  to taste (I have left the quantity for you to decide, some like it sweet, some prefer, like me, not so sweet)

• ½ tsp orange blossom essence

• chopped walnuts

  to sprinkle over the top

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Method

• step 1

  Heat oven to 160 C (Fan). Put sugar, oil and beaten eggs into a large bowl, and thoroughly combine with a spoon, beating lightly.

• step 2

  Stir in carrots, orange zest, and nuts.

• step 3

  Mix flours, bicarbonate of soda, and cinnamon together, then sift into bowl and lightly mix.

• step 4

  Pour mixture into prepared tin (18 cm square loose bottomed, greased and lined with baking parchment).

• step 5

  Bake for 45 mins, and a wooden skewer comes out clean. Leave to cool in tin, but remove before decorating.

• step 6

  Squeeze the juice of the orange into a pan (sieve to remove all that isn't juice), and add sugar, and heat slowly until sugar has dissolved. As soon as cake is out of oven, brush the glaze all over the top of the cake and allow to soak in. Leave cake to cool completely, then remove from tin.

• step 7

  Mix together the cream cheese, icing sugar, and orange blossom essence. Add more icing sugar if you prefer it sweeter.

• step 8

  Spread the frosting all over the top of the cake, and swirl it a knife. Add chopped walnuts to decorate.

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