Camomile Cottage B & B on the Suffolk Norfolk Border
At long last here is the carrot cake recipe I promised, perfect timing for you all to bake this weekend!
If you prefer you could use the mixture to make muffins, just reduce the cooking time, this recipe copes really well with any small changes. I always use a cream cheese frosting but if you want to lighten those dreaded calories slightly, just use around 175g of icing sugar and around 2 tablespoons of orange juice to make a thin icing to drizzle over the top!
Happy baking and have a lovely weekend!
- 175g light muscovado sugar
- 175ml sunflower oil
- 3 large eggs, lightly beaten
- 140g grated carrots (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)
- Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.
- 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, 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- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, 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 make a carrot cake the Same size as the picture you'll need to double the quantities and bake in two 20cm round tins.