Scrummy Carrot Cake
This scrummy carrot cake is a delightful treat made with wholesome ingredients, featuring grated carrots and a hint of orange zest. It’s perfect for celebrations or a cozy afternoon snack.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 175g light muscovado sugar
- 175ml sunflower oil
- 3 large eggs, lightly beaten
- 140g grated carrots
- 100g raisins
- Grated zest of 1 large orange
- 175g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- ½ tsp grated nutmeg
Instructions
- Preheat oven to 180°C (350°F). Grease and line a 20cm (8-inch) square cake tin.
- In a large bowl, whisk together sugar, sunflower oil, and beaten eggs until smooth. Stir in grated carrots, raisins, and orange zest.
- In another bowl, sift together self-raising flour, bicarbonate of soda, cinnamon, and nutmeg. Fold these dry ingredients into the wet mixture until just combined.
- Pour the batter into the prepared cake tin. Bake for 40-45 minutes or until a skewer inserted into the center comes out clean. Allow the cake to cool in the tin for 5 minutes, then transfer it to a wire rack to cool completely.
- Mix icing sugar with enough orange juice to create a thick, pourable icing. Drizzle it over the cooled cake.
Nutrition
- Calories: 320
- Sugar: 27g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 2g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg