Iced carrot cake
From Cookipedia
| Iced carrot cake | |
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| Servings: | Makes one cake |
| Cook time: | None |
| Difficulty: | 
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Another recipe from Mum's scribbled cookery notes, this one for an carrot cake with orange icing. In her hey-day she would have used a hand whisk, it's probably easier and quicker to use an electric whisk. I also use a food processor to grate carrots but that's because I like playing with kitchen toys!
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 175g (6 oz) Carrots
- 100g (4 oz) Wholemeal self-raising flour
- 2 large free range eggs
- 100g (4 oz) muscovado sugar or jaggery
- 75 ml (3 fl oz) Vegetable oil
- 50 g (2 oz) Desiccated coconut
- 50 g (2 oz) Dried fruit of choice (sultanas, raisins, currants, chopped dried apricots, maraschino cherries)
- 1 teaspoon freshly ground cinnamon or cinnamon powder
- ½ teaspoon freshly grated nutmeg
orange icing
optional garnish
- 25g (1 oz) chopped walnuts
Mise en place
- Pre-heat the oven to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]
Method
- Grease the base of an 18 cm (7") square cake tin
- Peel and grate the carrots using a fine grater
- Whisk the eggs and sugar together until nice and thick
- Slowly drizzle all of the oil in while still whisking
- Sprinkle and gently fold in the remaining ingerdients
- Mix well and pour into the cake tin
- Use a spatula to create a flat surface
- Bake in the middle of the oven for 20 to 25 minutes or until the cake is golden brown and firm to the touch
- Remove from the tin and cool on a wire rack
- Spread with orange icing and sprinkle with the chopped walnuts if using
orange icing