July: Quite Nice Carrot Cake

I found a recipe called Yummy Scrummy Carrot Cake – how could I possibly not try and make it?

Ingredients
CAKE
175g light muscovado sugar
175ml sunflower oil
3 large eggs, lightly beaten
140g grated carrots (about 3 medium)
100g raisins
grated zest of 1 large orange
175g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp grated nutmeg

FROSTING
175g icing sugar
1½-2 tbsp orange juice

1. Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment.

2. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.

3. Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients until combined and evenly distributed through the mixture. The mixture at this point will be fairly soft and runny and look an awful lot like vomit – try not to be disturbed.

4. Pour the mixture into the tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack.

5. Mix together the frosting ingredients in a small bowl until smooth – the icing should be about as runny as single cream, this will require a lot of adding a bit more icing sugar, then a bit more orange juice, oh no, too much, a bit more icing sugar then… until you get bored. Set the cake on a serving plate and make a mess of the kitchen whilst trying to drizzle the icing across it in an attractive diagonal pattern.

All in all this was quite nice, but not the yummy scrummy that had been promised. It was very light for carrot cake, which was nice, but all the guinea pigs were disappointed by the lack of cream cheese frosting. If I make it again, and I might, because it was quite nice, I’d probably go with cream cheese.

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