Thursday, 8 November 2012

Golden Carrot and Orange Cake






Golden Carrot and Orange Cake

175g golden caster sugar
175ml sunflower oil
3 large eggs , lightly beaten
160g grated golden carrots 
grated zest of 1 large orange
175g self-raising flour
1 tsp bicarbonate of soda

a pinch of salt1 tsp ground cinnamon
½ tsp grated nutmeg 

For the frosting:
175g icing sugar
3 tbsp fresh orange juice







 



Preheat the oven to 180C. 
Oil and line the base and sides of a cake tin with baking parchment. 

Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.


Mix the flour, salt, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients - when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.


Pour the mixture into the prepared tin and bake for 40 minutes.
 
Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. 



For the frosting:
175g icing sugar
3 tbsp fresh orange juice


Beat together the frosting ingredients until smooth.
Drizzle the icing over the top of the cake, letting it drip down the sides.
















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