Tallulah’s Kitchen… Spiced Carrot and Orange Cake
Hello and Welcome to March’s edition of The Listing. This month I would like to share with you a recipe for Spiced Carrot and Orange cake. This version is lighter and nut free in comparison to the traditional carrot cake and also being a single layer, it isn’t overly heavy with rich, stodgy icing.
For the sponge
175g Self raising flour
1tsp Ground Cinnamon
1tsp Mixed spice
1/2 tsp Bicarbonate of soda
100g light brown sugar
150ml sunflower oil
2 large Eggs
75g golden syrup
125g finely grated carrot
Finely grated zest of one orange.
For the icing
75g icing sugar
100g cream cheese
1-2 tbsp orange juice
Finely grated zest of one orange.
- You will also need a greased 20cm square baking tin lined with baking parchment and to pre heat the oven to 180°C
- So let’s begin with a large mixing bowl and combine the flour, spices and bicarbonate of soda. In a separate mixing bowl combine the oil, eggs, sugar and syrup. Whisk together until all ingredients are combined and then add the grated carrot and orange zest and mix well. Next combine the two bowls and stir well until all ingredients are thoroughly mixed together. Now, pour the cake mixture into the tin and bake for approximately 30 minutes until risen and golden brown in colour. Remove from the oven and leave to cool.
- For the icing simply beat the cream cheese to make it easier to work with, then sift in the icing sugar, the orange juice and 1/2 the zest and beat well. When the sponge is completely cold, spread the icing all over the cake and finish with a scattering of the remaining zest. Chill slightly to set the icing and then slice the cake and enjoy with a steaming hot cup of tea and that friend you have been meaning to check on for a while
Until next time…
