Carrot and Orange Cake

17

Recipe by: Anna Olson

Ingredients

  • 275ml sunflower oil
  • 350g light brown sugar
  • 6 medium eggs, beaten
  • 280g Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated organic carrots
  • Raisins 200g
  • Zest of 2 oranges
  • 2 tsp ground cinnamon
  • A pinch of ground ginger
  • 2 tsp bicarbonate of soda
  • 350g self-raising flour

Use imperial measurements

Method

How to make Carrot and Orange Cake

1. Preheat oven to 180C or 160C for fan ovens.

2. Pour the oil onto the sugar and stir well. Pour this mix onto the beaten eggs and lightly mix with spoon.

3. Stir in the Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated carrots, raisins, and orange zest.

4. Mix the spices and bicarb well into the flour, add flour mix to wet mix, stir well with spoon.

5. Pour the runny batter into the tin and bake for 45-50 minutes. Check after 30 minutes as ovens do vary. The cake should be well risen and springy, check with a knife to make sure it's cooked inside. Once ready, turn out onto a wire rack.

You can eat this delicious cake just as it is with some tea. Alternatively, you can cover in orange zest buttercream, or drizzle with fondant Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing sugar mixed with orange juice in a criss cross pattern. Gorgeous!

Recipe courtesy of Juliet Sear from Fancy Nancy