Carrot and Orange Cake - Fiver Feeds

Carrot and Orange Cake

This isn’t as full-on as a traditional carrot cake complete with cream cheese icing but is a slightly easier, lighter alternative (although still equally delicious). Instead of the rich frosting, this is finished off with a clear orange glaze that will soak into the cake and make it even more citrusy to give you a delicious Carrot and Orange Cake.

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Carrot and Orange Cake

Prep Time:

1hr 30mins

Serving:

Serves 6 People

Cost:

£0.38 per Person

Difficulty:

Medium

  • Ingredients

    150ml Vegetable Oil
    175g Light Brown Sugar
    3 Eggs Beaten
    150-200g Carrot Peeled and Grated
    Zest of 2 Oranges Reserve 1tsp for the Glaze
    175g Self-Raising Flour
    1tsp Bicarbonate of Soda
    1tsp Ground Cinnamon or Mixed Spice
    75g Icing Sugar
    Juice of 1 orange

How to Cook

1. Heat your oven to 160C/Gas Mark 3 then grease and line a 20cm Springform cake tin.

2. Put the sugar and oil in a large bowl and mix together then add the beaten eggs and combine.

3. Stir in the grated carrot and orange zest.

4. In a separate bowl sieve the flour and mix in the bicarbonate of soda and spice.

5. Fold this into the other mixture then transfer to the cake tin and bake for approximately 45 minutes or until a skewer comes out clean.

6. Whilst you are waiting for the cake to cook, prepare the glaze by putting the icing sugar in a pan with the orange juice and remaining zest. Bring to the boil then simmer for a few minutes until all the sugar has dissolved.

7. Once the cake is done, remove from the oven and use a skewer to make a few holes in the surface. Pour the glaze over the cake while it is still in the tin and then leave to completely cool before you remove it.



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