Carrot and Orange Cake
Ingredients
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
Icing:
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.
Method
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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