Prep
30 minsBake
1hrServes
8Difficulty
Easy About
Nothing beats a classic carrot cake - this one has a touch of a delicate honeyed flavour, which evokes the magical and sweet scent of the South Pacific.
Preheat the oven to 180Β°C/160Β°Fan/Gas 4.
In a large mixing bowl whisk the oil and Tate & Lyle Pure Golden Granulated Sugar together, then beat in the eggs. Sift over the flour, baking powder, cinnamon and nutmeg and lightly fold in with a metal spoon until smooth.
Stir in the carrots, walnuts, raisins and orange zest.
Pour the mixture into the cake tin and bake on the middle shelf of the oven for 55-60 minutes or until golden brown and a fine skewer comes out clean when poked in the middle. Cool for 30 minutes in the tin then turn out onto a wire rack, remove the parchment and leave to cool completely.
Sift the Tate & Lyle Cane Icing Sugar into a bowl and stir in the orange juice to make a slightly thickened icing. Pour over the cake, scatter with walnuts, lightly dust with a little Tate & Lyle Cane Icing Sugar, arrange on a plate and serve.
You will also need a 23cm (9") loaf tin, greased and the base lined with parchment paper.
Ingredients β 11 items
1
For the Cake
Tate & Lyle Pure Cane Golden Granulated Sugar
Sunflower oil
Large eggs
Self raising flour
Baking powder
Cinnamon
Nutmeg
Large pinch
Carrots
peeled & coarsely grated
Walnuts
pieces
Raisins
Orange
medium, zested
For the Icing Decoration
Tate & Lyle Fairtrade Icing Cane Sugar
plus extra for dusting
Orange juice
Walnuts
pieces
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