Ingredients

  • 175g light muscovado sugar
  • 175ml sunflower oil
  • 3 large eggs, lightly beaten
  • 140g grated carrot
  • (about 3 medium) 100g raisins
  • grated zest of 1 large orange
  • 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

 

Method

  1. Heat the oven to 180C/fan160C/gas 4. Oil and line the base and sides of an 18cm square cake tin with baking parchment.
  2. Tip 175g light muscovado sugar, 175ml sunflower oil and 3 large beaten eggs into a big mixing bowl. Lightly mix with a wooden spoon. Stir in 140g grated carrots, 100g raisins and grated zest of 1 large orange.
  3. Sift 175g self-raising flour, 1 tsp bicarbonate of soda, 1 tsp ground cinnamon and ½ tsp grated nutmeg into the bowl. Mix everything together, the mixture will be soft and almost runny.
  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.
  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.)
  6. Beat 175g icing sugar and 1½ – 2 tbsp orange juice in a small bowl until smooth – you want the icing about as runny as single cream.
  7. 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.

 

Tools Recommendations:

Kitchen Strike Cake Decorating Kit – 144 Piece Baking supplies With Bonus Accessories Of Fondant Tools, Spoons, Piping Bags Tie and eBook – Smooth Cake Turntable Spinner With Non-slip Silicone Base.


Leave a Reply

Your email address will not be published.