Carrot Cake

19 ingredients
1 steps

Ingredients

  • For the cake
  • 1 orange
  • 3/4 cup golden raisins
  • 3 large eggs
  • 1 1/4 cups light brown sugar
  • 1 lemon
  • 2 1/2 cups carrots, finely grated
  • 1 cup self-rising flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup ground almonds
  • 1/4 cup walnuts, roughly chopped
  • For the icing
  • 3 cups confectioners' sugar
  • 1/4 cup full-fat cream cheese
  • 1 teaspoon fresh lemon juice
  • Finely grated zest of 1/2 lemon

Directions

  1. 1
    {"0":"1. Preheat the oven to 350 degrees.","2":"2. Line the base of an 8-inch-square pan with parchment paper. Lightly brush a little vegetable oil over the base and sides.","4":"3. Grate the zest of the orange and set aside. Squeeze the orange juice into a bowl and add the golden raisins to the juice. Set aside.","6":"4. Using a handheld or standing mixer, whisk the eggs and sugar with the orange zest for five minutes until pale and full of air. Add the grated carrot and beat to incorporate.","8":"5. Slowly add in the spices, salt, ground almonds, baking soda and flour, then quickly mix until all the ingredients are combined.","10":"6. Using a spatula, mix in the raisins and walnuts, along with any orange juice left in the bowl, until they are evenly distributed.","12":"7. Pour into the prepared pan and bake for 40 minutes or until a toothpick inserted into the center of the cake and removed comes out clean.","14":"8. Remove from the oven. Cool in the pan for 15 minutes, and then remove from the pan. Chill in refrigerator for an hour once cooled.","16":"9. To make the icing: In a large bowl, beat the first cup of sugar with the cream cheese, using a wooden spoon. Once you reach a paste, add the remaining sugar along with the lemon juice and zest. Beat vigorously to combine. Refrigerate at least a half hour. Ice all over the top of the cold cake, slice into 9 portions and serve."}

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