A Easy Scrummy Carrot Cake

BBC GoodFood has got to be one of my favourite website’s when I am looking for a new recipe to try out and experiment with something new. This is a  fantastic website that has a recipe for every imaginable ingredient under the sun.

As much as I like pretty frosted cakes, both to look at and make, what I like even better are the  no fuss hearty cakes that one can dip into a lovely warm cup of tea or a lovely large mug of coffee.

The one cake that I have always wanted to try out has been a Carrot Cake. Having had it in various coffee shops and bakeries, the overly sweet frosting has always put me off making it. And if I’m honest the assumptions that it would not taste as good without the frosting or a reduced amount of frosting. And that it requires a lot of extra work in comparison to a ordinary cake. I could have not been more wrong on both accounts with this recipe.

Good old BBC GoodFood to the rescue once again. This Cake a light and wonderfully moist, this keeps for up to a week in a tin.

What you need is a 7in square tin, prepared by both oiling and lining the sides and bottom with unstick parchment paper. Preheat the oven to 180C/Gas4/fan oven 160C.

175g light muscovado sugar.

175ml sunflower oil.

3 large eggs lightly beaten.

140g grated carrots (about 3 medium carrots)

100g rasins.( I found that the cake would have tasted better without these)

Grated zest of one orange.

175g self-raising flour

1tsp bicarbonate of soda

1tsp ground cinnamon

For the frosting( again the cake tasted lovely with and without the frosting)

175g icing sugar

1.5 to 2 tbsp orange juice.

Method.

1. Tip the sugar in a large mixing bowl, pour in the oil and add the eggs. Lightly mix, then stir in the grated carrots,rains and orange rind.

2. Mix the flour, soda and spices, then sift into the bowl. Lightly mix all the ingredients.

3.Pour mixture into the prepared tin and bake for 40 to 45mins, until the feels firm and springy when you press in the middle. Cool in the tin for 5 minutes, and then turn it out to cool and peel of the paper.

4. Beat all the ingredients for the frosting in a small bowl until smooth. Set the cake in a serving plate and drizzle the icing over the top. Leave to set, then cut into slices.

The orange zest and cinnamon makes the cake smell divine while baking, and I think adds that extra X factor to the taste of this cake. The lovely smell that filled the kitchen while the cake was baking made me very impatient to tuck into it when it was ready. And I was not disappointed!!  This cake tasted lovely with a cup of tea. Hope that you enjoy baking and eating it as much as I did.

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2 Comments Add yours

  1. chefceaser says:

    Reblogged this on Chef Ceaser.

    Like

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