Slices of yummy scrummy carrot cake on brown baking paper

Carrot cake

  • Rating: 5 out of 5.1113 ratings
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  • Preparation and cooking time
    • Prep: -
  • Easy
  • 15 slices

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
Nutrition: per serving
HighlightNutrientUnit
kcal265
fat12g
saturates2g
carbs39g
sugars24.8g
fibre1g
protein3g
low insalt0.4g
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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.

Goes well with

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    Rating: 5 out of 5.1113 ratings
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