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75 min
for
12
people
This glorious cake is incredibly simple to make and always earns compliments. I’ve kept it simple here, but you can add ½ cup raisins and ¼ - ½ cup chopped walnuts if you wish.
Ingredients
| 4 | Eggs |
| 2 cups | Raw sugar, or white sugar |
| 1 cup | Neutral oil |
| 3 medium | Carrots, grated (about 3 cups) (Main) |
| 1 cup | Wholemeal flour (Main) |
| 1 cup | Flour |
| 2 tsp | Ground cinnamon |
| 1 tsp | Mixed spice |
| 1 tsp | Ground ginger |
| ¼ tsp | Salt |
| 2 tsp | Baking soda |
| 1 Tbsp | Orange juice |
Cream cheese icing
| 1 cup | Cream cheese, (not low-fat) (Main) |
| 75 g | Butter, at room temperature |
| 4 cups | Icing sugar |
| 1 | Lemon, finely grated zest, or more to taste |
| ¼ cup | Lemon juice, or more to taste |
To garnish (optional)
| 1 sprinkle | Dried apricots, chopped |
| 1 handful | Pumpkin seeds |
| 1 handful | Chopped walnuts |
| 1 sprinkle | Orange zest, shredded |
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Directions
- Preheat oven to 160°C fanbake. Grease the sides of a 25cm springform cake tin and line the base with baking paper.
- Place eggs, sugar and oil in a food processor, electric mixer or mixing bowl and whizz or beat to combine. Add carrot, flours, cinnamon, mixed spice, ginger and salt. Pulse or mix until just combined – don't over-mix. Dissolve baking soda in orange juice and pulse or stir into cake mixture. Transfer to prepared tin and bake until springy to the touch and a skewer inserted into the middle comes out clean (55-60 minutes). Allow to cool in tin for 10-15 minutes before removing from tin and cooling on a cake rack. The un-iced cake will keep in an airtight container in a cool place for up to a week.
- To make the cream cheese icing, whizz or beat all ingredients in a food processor or bowl until smooth.
- Ice cake and garnish with apricots, pumpkin seeds, walnuts and orange zest, if desired.
See more of Annabel's better baking recipes
- Busy people's bread
- Nutty oat crackers
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