This is one of those BIG cakes where everything is simply weighed then mixed together. It contains sunflower oil instead of butter giving it a light texture.
No beating, creaming, melting, whipping……
The longest task is grating the carrots and cleaning up afterwards!
Ingredients: 18cm square tin
175g muscovado sugar
160g sunflower oil
3 eggs – lightly beaten
140g grated carrot (about 3)
zest of 1 orange
175g self-raising flour
1 tsp bicarb. soda
1/2 tsp nutmeg
How to : Put sugar in a large mixing bowl and stir in the oil and beaten eggs. Stir in the grated carrots, orange zest and raisins. Mix the flour with the spices and bicarb., then add to the bowl and stir everything together to get a soft runny mixture.
Pour the mixture into a lined square tin (18cm) and bake at 180°C for 45 mins. until it feels firm and springy when pressed in the center.
Remove from the oven and leave 5 mins before turning out onto a cooling rack.
This isn’t a very sweet cake so I like to drizzle with either lemon or orange icing – mix 2tbsp icing sugar with a tiny amount of orange/lemon juice and stir until smooth and like pouring cream. Drizzle over the cooled carrot cake, slice and scoff!
Alternatively, you could use butter icing if you want a richer cake or fancier decoration!
This cake can also be frozen (before icing) if for some reason you can resist eating it straight away!