Joe Anderson Carrot Cake should be moist and light and you won’t get it better and more delicious than in this recipe.
We made this as square sponge and topped with a light icing, however you could just as easily top with a cream cheese frosting or even bake two and sandwich them together with cream cheese frosting and decorate.
Whatever way you choose to use this recipe, you are sure to love it if you are a fan of carrot cake.
Before getting started pre-heat the oven to 160c.
Carrot Cake Recipe
- 175g light brown sugar
- 175ml vegetable oil
- 3 eggs
- 3 medium carrots (grated)
- 100g sultanas
- zest of 1 large orange (grated)
- 175g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
Icing
- 175g Icing sugar
- Juice of 1 large orange
Mix the oil and sugar together, before adding the eggs. Next, slowly and gently mix in the carrots and sultanas and orange rind.
Add in the flour, bicarbonate of soda, cinnamon and nutmeg until all the ingredients are combined. Transfer to a greased and lined square tin and put in the oven for around 40-45 mins.
Once the cake is firm to touch and cooked in the middle (use a knife or cake tester to check), remove from the tin and leave aside on a wire rack to cool.
Once cooled, make up the icing by adding the juice from the previously grated orange and mixing together with the icing sugar. You should have a creamy consistency and then simply drizzle over the cooled cake before leaving to set and then cutting into squares for serving.
