Golden Carrot Cake

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.

Prep Time
30 Minutes
Bake Time
1 Hour
Servings

FOR THE CAKE

  • 150g Tate & Lyle Pure Cane Golden Granulated Sugar 150g Tate & Lyle Pure Cane Golden Granulated Sugar
  • 150ml sunflower oil 150ml sunflower oil
  • 3 large eggs 3 large eggs
  • 150g self-raising flour 150g self-raising flour
  • 1 rounded tsp baking powder 1 rounded tsp baking powder
  • 1 rounded tsp cinnamon 1 rounded tsp cinnamon
  • large pinch nutmeg large pinch nutmeg
  • 250g carrots (peeled & coarsely grated) 250g carrots (peeled & coarsely grated)
  • 50g walnut pieces 50g walnut pieces
  • 50g raisins 50g raisins
  • 1 medium orange (zested) 1 medium orange (zested)

FOR THE ICING DECORATION

  • 110g Tate & Lyle Cane Icing Sugar (plus extra for dusting) 110g Tate & Lyle Cane Icing Sugar (plus extra for dusting)
  • 1½ tbsp orange juice 1½ tbsp orange juice
  • 25g walnut pieces 25g walnut pieces

Instructions

HOW TO MAKE THIS RECIPE

  1. Preheat the oven to 180°C/160°Fan/Gas 4.
  2. 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.
  3. Stir in the carrots, walnuts, raisins and orange zest.
  4. 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.
  5. 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. 

Chef's Tip

Rub the dried fruit in a little flour before putting it into the mix - this helps the fruit stick to the cake batter, preventing it from sinking.