I have been a bad girl and haven't been eating the carrots that come in my lovely veg box. So what else is there to do but turn them into cake of course?
Ingredients
1 medium orange
140g raisins
125ml sunflower oil
115g plain flour - can use wholemeal if you want it to be a bit healthier
This is the recipe I use and it makes a big tray bake of lovely moist cake. It is really tasty with the icing and feels super indulgent.
Ingredients
1 medium orange
140g raisins
125ml sunflower oil
115g plain flour - can use wholemeal if you want it to be a bit healthier
115g self-raising flour
1 tsp baking powder
1 tsp bicarbonate of soda
1 rounded tsp ground cinnamon
140g dark muscovado sugar
280g finely grated carrots (about 375-400g carrots before peeling)
2 eggs
1 tsp baking powder
1 tsp bicarbonate of soda
1 rounded tsp ground cinnamon
140g dark muscovado sugar
280g finely grated carrots (about 375-400g carrots before peeling)
2 eggs
Icing
200g soft cheese Philadelphia
3 tbsp sifted icing sugar
1/2 tsp finely grated orange zest
1/2 tsp finely grated orange zest
- Heat oven to 160C/fan 140C/gas 3.
- Lightly oil and line the base of a deep 20cm square cake tin.
- Finely grate the zest from the orange into a bowl add the raisins and then pour over the juice of the zested orange.
- Add the grated carrot and eggs and mix.
- Add the oil bit by bit.
- In a separate bowl mix the dry ingredients together
- Now slowly add the dry ingredients to the wet ingredients mixing well.
- Pour into the tin and make sure the mixture is level.Bake for 1 hr until risen and firm or until a skewer inserted in the centre comes out clean.
- Leave to cool in the tin 5 mins, turn out onto a wire rack, peel off the paper, then leave until cold.
- To make the icing stir the soft cheese, icing sugar and orange zest together and then spread on the cake.
This is also my attempt to catch up with the Weekly Bake Off
