Carrot cake
- Mary Cadogan
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15 slices
Easy
Prep: 1 hr - 1 hr and 15 mins
A star rating of 4.7 out of 5.1312 ratingsRate
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Delight friends with an afternoon tea that includes this easy carrot cake. You can bake the cake, freeze it and just drizzle over the icing on the day
Freezable
Dairy-free
Nut-free
Vegetarian
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Peach & almond muffins
A star rating of 3.9 out of 5.25 ratings
Ingredients
Nutrition
Units:
MetricUS
-
175g light muscovado sugar
-
175ml sunflower oil
-
3 large eggs
lightly beaten
-
140g grated carrot
(about 3 medium)
-
100g raisins
-
1 large orange
zested
-
175g self-raising flour
-
1 tsp bicarbonate of soda
-
1 tsp ground cinnamon
-
½ tsp grated nutmeg
(freshly grated will give you the best flavour)
For the frosting
- 175g icing sugar
- 1½-2 tbsp orange juice
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Nutrition: per serving
- kcal279
- fat13g
- saturates2g
- carbs37g
- sugars28g
- fibre1g
- protein3g
- salt0.4g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of an 18cm square cake tin with baking parchment.
-
step 2
Tip the sugar, sunflower oil and eggs into a big mixing bowl. Lightly mix with a wooden spoon. Stir in the carrots, raisins and orange zest.
-
step 3
Sift the flour, bicarbonate of soda, cinnamon and nutmeg into the bowl. Mix everything together, the mixture will be soft and almost runny.
-
step 4
Pour the mixture into the prepared tin and bake for 40-45 mins or until it feels firm and springy when you press it in the centre.
-
step 5
Cool in the tin for 5 mins, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point if you want to serve it at a later date.)
-
step 6
Beat the icing sugar and orange juice in a small bowl until smooth – you want the icing about as runny as single cream. Put 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.
RECIPE TIPS
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You might also like to try Angela Nilsen's even lighter option, ultimate makeover: carrot cake, or try something new with carrot & cream cheese cupcakes.
Try this twist on the classic carrot cake using muscovado sugar from our sister title olivemagazine.com/carrot-cake.
Recipe from Good Food magazine, May 2002
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A star rating of 4.7 out of 5.1312 ratings
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