Carrot & Orange Cake
00h 20
00h 40When Mason Cash asked me to create a carrot cake recipe I have to admit I was nervous. Taking on such a classic brings big responsibility. However, I tried my best and everyone has loved this cake. My mum, carrot cake aficionado, went so far as to say that this was the best carrot cake she has ever tasted. High praise indeed! Have a go at making this deliciously moist and spicy carrot cake.
Recipe by Amy's Bakes.
Ingredients and Method
Ingredients
- For the cake:
- 175ml Sunflower Oil
- 175g Dark Brown Sugar
- 200g Self-raising Flour
- 3/4 tsp Baking Powder
- 1/2 tsp Soda Bicarbonate
- 2 tsp Cinnamon
- 1 tsp Nutmeg, freshly grated
- 1 tsp Mixed Spice
- 2 Eggs, beaten
- 1 Small banana, very ripe and mashed
- 250g Carrot, grated
- 50g Dessicated Coconut
- Zest of 1 Orange
- For the cream cheese frosting:
- 250g Icing Sugar
- 60g Cream Cheese
- 60g Unsalted Butter, softened
- 1 1/2 tsp Orange Essence
- 1/2 tsp Cider Vinegar
Method
- Line a 20cm x 25 cm traybake tin (8” x 10”). Preheat oven to 150°C fan oven, 160°C conventional, gas mark 3.
- Measure out and sift the cinnamon, nutmeg, mixed spice, baking powder, bicarb and flour into a bowl.
- Whisk the oil and sugar together. Once combined, add the mashed banana a spoonful at a time. Then gradually add the egg, whisking well after each addition. I do these stages in my stand mixer but a hand held electric mixer will also work, or a hand whisk if you have the muscles!
- Gently fold the carrot, orange zest and coconut into the oil and sugar mixture. Once incorporated fold in the dry ingredients. Pour mixture into the prepared tin and spread the batter out.
- Bake for 40 minutes in your preheated oven. When ready the cake will spring back when gently prodded in the centre. Leave to cool for 15 minutes in the tin before removing and allowing to cool fully on a rack.
- For the frosting, sift the icing sugar into a bowl. Add the butter and cream cheese and beat until smooth. Add the orange essence and cider vinegar and mix well. Smooth frosting over the fully cooled cake. A dusting of cinnamon or a sprinkling of orange zest both make lovely finishing touches.
