I came across this recipe on the BBC Good Food app and I like the fact that it offers a slight twist on a traditional Carrot Cake.
Normally when I eat or bake carrot cake, I go for a layered cake with a cream cheese topping. On this occasion I had recently made quite a few cakes using cream cheese so I was looking for something slightly different when I stumbled across this recipe. This carrot cake does not disappoint! It tastes great, and is very light and full of flavour.
It is topped with an icing which gives a nice citrus taste, without the typical sickly cream cheese frosting which can often be associated with carrot cake. As with all recipes which use cinnamon, I add more than the recipe states as I just love the flavour. I also increased the amount of nutmeg as I really enjoy tasting the warm spices in cakes.
This cake uses oil instead of butter which you can notice in the texture, it gives it a lighter bounce than a butter based sponge. It’s a really easy cake to bake, another plus point is that it can be frozen and then defrosted and iced when you are ready to eat it.
175ml (6oz) sunflower oil
175g (6oz) light muscovado sugar
175g (6oz) self-raising flour
140g (5oz) grated carrots (about 3 medium)
100g (4oz) raisins
3 large eggs, lightly beaten
Grated zest of one large orange
1 level teaspoon bicarbonate of soda
1 heaped teaspoon ground cinnamon. If you like cinnamon increase to 2 heaped teaspoons.
1/2 teaspoon grated nutmeg (freshly grated will give the best flavour but I used ground). Again if you like spice increase to 1 teaspoon.
For the icing
175g icing sugar
1 1/2 – 2 tablespoon orange juice
- Pre-heat the oven to 180C/fan 160C/gas 4. Oil and line the base and sides of a 18cm square cake tin with baking parchment.
- Tip the light muscovado sugar, sunflower oil and beaten eggs into a large bowl and mix with a wooden spoon. Stir in the grated carrots, raisins and grated orange zest.
- Sift the self-raising flour, bicarbonate of soda, ground cinnamon and grated nutmeg into the bowl and mix everything together to give a runny mixture.
- Pour into the prepared tin and bake for 40-45 mins or until it feels firm and springy and a knife comes out clean when inserted into the cake.
- Cool in the tin for a few minutes, then cool in a wire rack. You can freeze the cake once cooled, if you want to serve it at a later date.
- Beat icing sugar and the orange juice in a small bowl until smooth to a good dripping consistency. Drizzle the icing over the cake in lines or a pattern of your choice.
If you decide to give this carrot cake recipe a go, let me know what you think. You can reach me via my social media pages or contact me.