140ml vegetable oil, plus extra for greasing
200g light brown sugar
300g grated Carrots, (grated weight)
75g pecans or Walnuts, chopped (optional)
180g self-raising flour
1 pinch Salt
1/2 tsp Bicarbonate of soda
1 tsp ground Cinnamon
1/2 tsp freshly grated Nutmeg
1/2 tsp Mixed spice
50g cream cheese, chilled
50g Butter, at room temperature
1 tsp vanilla extract
275g icing sugar, sifted
1 Orange, zest only
1. Preheat the oven to 150C/gas 2. Oil and line a loaf tin with greaseproof paper. I just use a silicone one.
2.Beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts.
3. Sift in the rest of the dry ingredients and bring the mixture together using a wooden or large metal spoon until well combined.
4. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1 hour 15 minutes, or until until a skewer inserted into the middle comes out clean.
5. Remove from the oven and allow the cake to cool in the tin for about five minutes before removing. Cool completely on a wire rack before serving.
6. For the icing: beat the cream cheese and butter together in a bowl until well combined. Add the vanilla extract, icing sugar and finely grated orange zest and mix until the icing is smooth and thick.
Jen, I love carrot cake of any description and am always on the look out for good recipes. This looks fantastic. xx
I have to give this a go, my MIL loves carrot cake might earn me some brownie points