Oct 122018
Orange Carrot Cake

When I think of carrot cake, I think of Easter or summer. But, this orange carrot cake is different! With its zesty orange flavour and sweet spices, it reminds me of autumn or even mincemeat and Christmas pudding! Thus, a perfect cake for any time of year! I happened to make it this past summer for a little family party.

DSCN3157

Tray bakes are my favourite cakes to make because they’re so easy! And, if you like tea loaf or bara brith, you’ll undoubtedly like this cake with is citrus soaked raisins. Plus, it has banana!

Recipe is from Kitchen Sanctuary.

Ingredients:

Grated zest and juice of 1 large orange
150g. raisins
175g. caster sugar
150ml. vegetable oil
1 banana, mashed
3 large eggs, lightly beaten
3 medium carrots, peeled and grated
170g. all-purpose flour
2tsp. baking powder
1tsp. baking soda
1tsp. cinnamon
1tsp. vanilla

Instructions:
Place the orange juice and zest in a bowl with the raisins, stir, cover and leave to infuse overnight, or at least a few hours.
Orange soaked raisins
Preheat the oven to 180°C. Line an 18cm square cake tin.
Put the sugar and oil in a large bowl, mix together then add in the banana. Whisk it all together with a hand whisk until there a no lumps. Add the eggs and stir again to combine.
Stir in the carrots and infused raisins (including any remaining juice).
Orange Carrot Cake
Mix the together flour, baking powder, baking soda, and cinnamon. Add to the wet mix along with the vanilla. Stir until just combined, then pour into the prepared baking tin (it will be runny).
Place in the oven and bake for 40-45 minutes, until an inserted skewer comes out clean. Leave to cool in the tin for 5 minutes, before removing and cooling completely on a cooling rack.
Orange Carrot Cake sponge
Cream Cheese Frosting:
Ingredients:

280g. full fat cream cheese (I used lactose free)
80g. very soft butter
450g. icing sugar, sifted
zest of 1 orange
1/2 tsp. cinnamon

Instructions:
Whisk together the cream cheese and butter until combined, then add in the icing sugar.
Beat together until smooth and creamy. You want a mixture that’s thin enough to pour on, but thick enough that it won’t just pour off the sides of the cake. If you lift your whisk and the ribbon remains for at least 5 seconds, that should be the right consistency. Add more sugar or a drop of water if needed to get it just right.
Pour or spoon the mixture on top of the cake, then sprinkle on the orange zest and cinnamon.
Cut into squares to serve.
Orange Carrot Cake
Zesty, Spiced, and Deliciously Spongy!

Connect with me!

Reader Comments

  1. Your recipe sounds delicious. Although I have made carrot cake many times, I have never used oranges and orange zest in it. I will have to try it. Thank you!

Write a Comment

Your email address will not be published.

 

%d bloggers like this: