Simply Scrumptious Carrot Cake
18:00
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.
Ingredients
- 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
Directions
- 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,
Holly
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