The grated carrot keeps this cake moist and the flavour improves after several days in the cake tin. The icing is of course optional.
3 Eggs
100 g Brown Sugar
100 g Sunflower Oil
1 Orange (Rind & Juice)
200 g Self Raising Wholemeal Flour
200 g Finely Grated Carrots
25 g Chopped Walnuts
125 g Butter
250 g Icing Sugar
1 tsp Cinnamon
1
Beat together the eggs, sugar, oil and orange rind. (Reserve the juice)
2
Mix in flour, followed by the grated carrots and walnuts.
3
Pour into an oiled and greaseproof lined 20cm/8” cake tin.
4
Bake in a pre heated oven for 45/50 minutes.
5
Cool the cake in the tin for 30 minutes before turning out onto a wire rack.
6
To make the topping mix together the butter, icing sugar, cinnamon and just enough orange juice to make a spreading consistency.
7
Spread the topping over the top and sides when the cake is cold.
Ingredients
3 Eggs
100 g Brown Sugar
100 g Sunflower Oil
1 Orange (Rind & Juice)
200 g Self Raising Wholemeal Flour
200 g Finely Grated Carrots
25 g Chopped Walnuts
125 g Butter
250 g Icing Sugar
1 tsp Cinnamon