It’s one of the nation’s favourite vegetables and, naturally, we believe the ones grown in Norfolk and Suffolk are the best in Britain. Sweet, crunchy and a wonderful colour – not only are carrots really good for us but wow, they are a fantastic ingredient for a mouth watering cake! It’s hard to beat this versatile veg and we love the idea that we’re eating cake but it’s good for us too.

175g light muscovado sugar
175ml sunflower oil
3 large eggs, lightly beaten
140g grated carrots (about 3 medium)
100g raisins
Zest of 1 large orange
175g self-raising flour
1 tsp bicarbonate of soda
2 tsp ground cinnamon
½ tsp freshly grated nutmeg
For the Topping:
175g icing sugar
2 tbsp orange juice
Zest of half an orange
A fabulously moist Carrot Cake which will not last 2 minutes as it is so moorish, you just HAVE to keep going back for another slice! And the other good thing is that you can make this in advance and then freeze it for when your waistline will allow a little more indulgence!
The cinnamon and nutmeg gives the cake real flavour and the orange icing will satisfy the sweet tooths amongst you! A delightful combination of ingredients.


Serves : 12 Prep/Cooking Time : 1hr 15mins


Make the Cake
Preheat the oven to 180°C.
Oil and line a 8in Square Loose Bottom Cake Tin with baking parchment.
Using a large mixing bowl, add the sugar, the oil and then add the eggs and lightly mix with a wooden spoon.
Stir in the carrots, raisins and orange zest.
Now sift the flour, bicarb and spices in the bowl and mix gently until all the ingredients are blended together and the mixture is soft, almost runny.
Pour the mixture into a baking tin and bake for around 40 minutes until it feels springy and firm to the touch when you press the centre of the cake. You could also use a fine skewer – just push it into the centre of the cake and if it comes out clean, it is ready. If not, leave in the oven for another 5 minutes.
Remove from the oven and leave it in the tin for a couple of minutes. Push the cake from the bottom to release the loose bottom and your cake will come out beautifully. Place on a wire cooling rack and peel off the paper.



Make the Frosting

Beat the icing sugar and orange juice together until smooth, then add the zest. The icing should coat the back of a spoon. Drizzle over the cake, running the icing to and fro to form lines and let it dribble down the side too.


If there is any left! store in an airtight container to keep the cake moist.


Mal Harradine – TV Presenter and food writer with over 35 years experience in the business

20th May 2016

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