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Ingredients

For the frosting

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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