Simply Scrumptious Carrot Cake


Sometimes the lighting isn't always a-okay for photos (darn you English weather) but it was then or never as I was sure this cake wouldn't be around for long. 

  • 175g brown sugar
  • 175ml oil of your choice (I recommend coconut oil but sunflower or vegetable will do)
  • 3 eggs
  • 140g grated carrot
  • 100g mixed dried fruits (raisins, sultanas, orange zest)
  • zest of 1 medium apple 
  • 175g self raising flour
  • 1 tsp baking powder
  • 1 1/2 tsp ground cinnamon 
For the icing
  • 175g icing sugar
  • 2 tbsp apple juice
  • 2 tbsp orange juice 

  • Preheat the oven to 180C
  • In a large bowl add the brown sugar, oil of your choice and eggs and beat with a wooden spoon until well mixed 
  • Add in the grated carrot, mixed dried fruits and zest of the apple, mix will
  • Fold in the self raising flour, baking powder and ground cinnamon with the wooden spoon to get some air in there.
  • Line an oven proof tin with grease proof paper, be it round, square or rectangle. Pour in the mixture and bake for 40-45 minutes or until a skewer comes out clean
  • Leave to cool for 10 minutes before removing the cake from the tin and place it on a cooling rack
  • Whilst cooling start making the icing by mixing together the icing sugar, orange and apple juice. It should have the consistency of single cream. 
  • Wait to cool, serve and enjoy! 
If you give this carrot cake a go I love to hear the results, comment below or tag me on Instagram @gingerandthekitchen.

Until next time,

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