This is a really easy cake to make and the results are great, as long as you stick to the recipe. Once, I added more carrots to make it ‘even better’ but all I got was an inedible gooey mess – I guess the mixture was too heavy to rise properly. Three medium carrots is all it needs. Just like cheesecake, carrot cake tastes best the following day or even day after. It will keep fresh and moist for days – just cover loosely with aluminium foil or put in an airtight container.
- 3 medium carrots, finely grated
- 3 eggs, lightly beaten
- 175g self-raising flour
- 150g light muscovado sugar
- 175ml sunflower oil
- 0.5 teaspoon baking powder
- 1 flat teaspoon ground cinnamon
- 100g raisins
- finely grated zest of one orange
- 4 heaped tablespoons icing sugar
- Juice of half an orange (add a little lemon juice for extra citrus flavour)
- Preheat the oven to 180C / Gas Mark 4.
- Butter an 18cm square tin or a 22cm bread tin with butter and line with baking paper.
- Pour the sugar, oil and eggs into a large mixing bowl. Mix with a wooden spoon until combined. Stir in the carrots, raisins and orange zest.
- In another bowl, mix the flour with the baking powder and cinnamon. Sift the flour into the cake mixture a third at a time and stir in each batch before adding another.
- Pour into the tin and bake for 45 minutes. The cake is ready when an inserted skewer comes out clean.
- Leave the cake to cool in the tin for 5 minutes, then take it out from the tin, peel off the baking paper and put on a cooling rack.
- For the icing, combine the orange juice and icing sugar until smooth and thickened. Heating it up a bit helps rid of any lumps. You can add grated orange zest as well, for decoration. Put the cake on a serving plate and drizzle with the icing.