Carrot and Orange Cake Recipe:
Soft, moist and spongy orange cake with delicious orangey icing made with cane sugar.
Hot cuppa coffee, winter mornings and a big slice of that delicious homemade cake, simple bliss isn’t it. But it doesn’t end there, how’d it be if that cake is laden with the goodness of healthy carrots and oranges, is super spongy and mildly moist, it just can’t get better than that.
I really can almost romance a chunky slice of homemade fruit-cake, and I love to have options (yeah you caught me there!) so while I had my crush on the spiced apple and toffee cake earlier now I have fallen for this Carrot and Orange Cake. Though I am not quite sure which one do I love more so I am keeping them both unless you can help me decide, can you??
- 1 and 1/3 cup plain flour
- 2 cups grated Carrots, aprox 4 carrots
- 1 tsp bi carbonate of Soda
- 1 & ½ tsp baking soda
- ½ tsp salt
- ½ cup vegetable oil
- ¼ cup softened butter, aprox 50 gms, cubed
- 2 large eggs
- 1 and ¼ cup soft brown sugar
- ½ tsp cinnamon pwd
- ¼ cup raisins
- Zest of 1 medium Orange, and 1/3 cup juice
For the Orange frosting:
- 6 tbsp Icing sugar, heaped
- 4-5 tbsp Juice of Orange
- 1 tbsp zest of Orange
- Preheat the oven to 180OC. Grease or line an 8” cake pan and keep aside.
- Sieve flour, salt, baking pwd, bi carbonate of soda and cinnamon pwd in a mixing bowl and keep aside. Then cream the brown sugar, oil and butter in an electric mixer a couple of times. Then crack the eggs into the sugar mixture and blend until combined.
- Now add the egg-sugar mixture into the flour, add the orange juice and just mix until the wet and dry mixture comes together.
- Then simply stir in the grated carrots and raisins, pour the cake batter into the prepare mould. Bake at 180OC for 50-55 minutes, until a sharp knife comes out clean through the centre and the cake is nicely browned on the top.
- Leave the cake to rest on the wired rack to rest for 10 minutes, meanwhile prepare the icing. Mix lemon juice and icing sugar together to make a smooth thick runny mixture (like the consistency of a single cream). Drizzle this orangey icing on the drop of the cake allowing a little to drip from the sides. Sprinkle the zest of orange on the top and what next, simply slice up and relish the deliciousness.
Dos and Don’ts:
- You may do away with the icing if you like.
- Adjust sugar to taste, this recipe with give a well balanced sweetness, neither under nor over.