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golden carrot cake

Golden Carrot Cake

  Rating 0.0

Prep

30 mins

Bake

1hr

Serves

8

Difficulty

Easy
golden carrot cake

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.

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Instructions
Ingredients
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Step 1

Preheat the oven to 180°C/160°Fan/Gas 4.

Step 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.

Step 3

Stir in the carrots, walnuts, raisins and orange zest.

Step 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.

Step 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.

Ingredients – 11 items

Serving

1

For the Cake

Tate & Lyle Pure Cane Golden Granulated Sugar

150g
Rapeseed-oil

Sunflower oil

150ml
Eggs

Large eggs

3
Flour

Self raising flour

150g
Baking-powder

Baking powder

1 rounded tsp
Cinnamon

Cinnamon

1 rounded tsp
Nutmeg

Nutmeg

Large pinch

Carrots

Carrots

peeled & coarsely grated

250g
Walnuts

Walnuts

pieces

50g
Raisins

Raisins

50g
Orange

Orange

medium, zested

1

For the Icing Decoration

Fairtrade Cane Icing Sugar

Tate & Lyle Fairtrade Icing Cane Sugar

plus extra for dusting

110g
Orange-juice

Orange juice

1 1/2 tbsp
Walnuts

Walnuts

pieces

25g

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