Scrumptious Orange Carrot Cake |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 16 |
|
This is my take on the classic carrot cake..I cheat and use Betty Crocker Frosting / Icing because my husband is always so desperate for a piece! When I made this in the US I substituted pumpkin spice for the mixed spice in the UK...seemed like the same mix! Ingredients:
225 g carrots, peeled and grated |
200 g self-raising flour |
2 teaspoons mixed spice |
1 teaspoon cinnamon |
1 teaspoon bicarbonate of soda |
175 g dark brown sugar |
2 large eggs |
150 ml sunflower oil |
1 orange, zest of, grated |
100 g sultanas |
50 g desiccated coconut |
50 g pecan nuts, toasted and chopped |
1 small orange, juice of |
1 tablespoon lemon juice |
3 ounces dark brown sugar |
1 (12 ounce) container betty crocker butter vanilla frosting |
2 (8 inch) cake tins lined with baking parchment paper |
Directions:
1. Heat the oven to 180°C.
2. Combine the oil, eggs and sugar and whisk until sugar dissolved.
3. Sift the flour, mixed spice and cinnamon and stir in .
4. Add all the other ingredients and combine.
5. Pour equal amounts into each cake tin and put in the oven for about 30 minutes…you are looking for a springy but firm feeling. Put a skewer in to check cooked through.
6. Melt the sugar and juices together, pierce each of the cakes with a skewer, and pour the syrup over.
7. Leave to cool (I leave in the fridge overnight) Then sandwich the cakes together with half the icing and cover the top with the rest.
8. You can toast some coconut for the top for decoration-delicious!
|
|