Carrot cake II

 

I posted my other carrot cake recipe quite a long while ago (Click here to view), and completely forgot that I was going to put the other recipe I also use on here. But better late than never! This cake comes as an extremely fluffy, moist piece of cake, and for sure would impress even the toughest cake critics!

175g light muscovado sugar
175ml walnut oil (you can replace this with vegetable oil)
3 large eggs, beaten
175g carrots, grated (~2 large carrots)
100g raisins
grated zest of 1 orange
1 tsp ground cinnamon
175g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground nutmeg

1. Preheat the oven to 160°C (fan) / 320°F.

2. I usually prepare all of the ingredients first, as the batter making steps are very quick. Put the sugar, eggs and oil in your main mixing bowl.

3. Measure the raisins in a bowl, peel and grate the carrots, and grate the orange peel.

4. Measure all the dry ingredients (flour and spices) in a separate bowl, and mix them together.

5. Mix the sugar, eggs and oil together lightly. I use a food processor on level 3 for 2-3 minutes. If you don’t have one, it’s fine to mix by hand.

6. Add raisins, orange peel and grated carrots, until everything are nicely mixed together.

7. Add the last remaining dry ingredients. There is no need to over mix this, just until it’s all mixed together.

8. Pour in your baking tray. I use a silicon one, so no greasing is required, however, if using a metal tin, it would be a good idea to grease your tin.

9. Bake for about 45 minutes. I use a metal knitting needle to check that the cake is fully cooked through. Stick the pin all the way through to the centre of the cake. Once you pull the pin out, if the pin is clean, the cake is cooked through. If some dough has got stuck on the pin, it will still need some more baking.

10. Once the cake is cooked through, remove from the oven to a wire rack to cool. Squeeze the juice of the orange. Prick holes onto the cake with a needle, and pour the orange juice over it. Once the cake is fully cooled, remove the cake from the tin, turning it upside down. Dust with icing sugar.