Carrot and Orange Cake


225g finely grated carrot

200g soft brown sugar

150g butter

2 eggs

200g self-raising flour

3 tsp baking powder

2 tsp cinnamon powder

½ tsp nutmeg

1 tsp mixed spice

120g raisins

50g chopped walnuts or almonds

2 tbsp milk

1 tbsp Grand Marnier/orange juice

1 tbsp grated orange rind



250g cream cheese

1 tbsp orange juice

2 tbsp grated orange rind

40 icing sugar

good dash vanilla essence


Preheat the oven to 180DegC/350DegF/Gas Mark 4.


Line a 22cm cake tin with greaseproof paper. Melt the butter in a bowl over a pan of hot water. Beat in the brown sugar, orange rind, grated carrot and eggs. Sieve the flour, baking powder, cinnamon, mixed spice and nutmeg together. Then fold into the mixture with the raisins. Grand Marnier, walnuts and milk. Turn the mixture into the tin. Bake in the centre of the oven for about an hour, until the cake is springy to the touch and a fine skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes, then turn out onto a wire rack. Beat all the icing ingredients together and spread the frosting over the cake, use a knife to make a swirled pattern in the icing. You can decorate with marzipan carrots or walnut halves.

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