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    Carrot and orange cake

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    Carrot and orange cake

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 9


    For the cake
    2 eggs
    100g dark brown soft sugar
    75ml sunflower oil
    175g carrots, grated (about 2 medium carrots)
    50g desiccated coconut
    50g sultanas
    100g self-raising flour
    1 tsp ground cinnamon
    ½ tsp ground nutmeg

    Icing and decoration
    115g cream cheese
    225g icing sugar
    1 orange, zest
    3 kumquats, sliced or 9 walnut halves (optional)


    1. Preheat the oven to 180C, gas mark 4. Grease an 18cm square tin and line the base with greaseproof paper. Whisk together the eggs and sugar, then slowly whisk in the oil. Stir in the remaining cake ingredients, combining well.
    2. Turn the mixture into the tin, place on a baking sheet and bake for 25–30 minutes. When it’s cooked, a skewer will come out with a few moist crumbs on it. Remove from the tin and cool on a wire rack.
    3. For the icing, beat together the cream cheese, icing sugar and orange zest and spread over the cake. Decorate with the kumquats or walnuts, if liked.

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