Iced carrot cake

Another recipe from Mum's scribbled cookery notes, this one for an carrot cake with orange icing. In her hey-day she would have used a hand whisk, it's probably easier and quicker to use an electric whisk. I also use a food processor to grate carrots but that's because I like playing with kitchen toys!

Iced carrot cake

Servings:	Servings: 10 - Makes one cake
Calories per serving:	234
Ready in:	1 hour, 25 minutes
Prep. time:	1 hour
Cook time:	25 minutes
Difficulty:
Recipe author:	Chef
First published:	19th July 2013

Best recipe review Wartime food? 4/5 I wonder if this recipe came about because of wartime rationing? Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• carrot cake
• 175g (6 oz) Carrots
• 100g (4 oz) Wholemeal self-raising flour
• 2 large free range eggs
• 100g (4 oz) muscovado sugar or jaggery
• 75 ml (3 fl oz) Vegetable oil
• 50 g (2 oz) Desiccated coconut
• 50 g (2 oz) Dried fruit of choice (sultanas, raisins, currants, chopped dried apricots, maraschino cherries)
• 1 teaspoon freshly ground cinnamon or cinnamon powder
• ½ teaspoon freshly grated nutmeg
• orange icing
• 40g (1.5 oz) Butter
• 75g (3 oz) sugar
• Grated zest from the rind from half an orange
• optional garnish
• 25g (1 oz) chopped walnuts

Mise en place

• Preheat the oven to 190° C (375° F - gas 5), [fan oven 170° C & reduce cooking time by 10 mins per hour]

Method

1. carrot cake
2. Grease the base of an 18 cm (7") square cake tin
3. Peel and grate the carrots using a fine grater
4. Whisk the eggs and sugar together until nice and thick
5. Slowly drizzle all of the oil in while still whisking
6. Sprinkle and gently fold in the remaining ingerdients
7. Mix well and pour into the cake tin
8. Use a spatula to create a flat surface
9. Bake in the middle of the oven for 20 to 25 minutes or until the cake is golden brown and firm to the touch
10. Remove from the tin and cool on a wire rack
11. Spread with orange icing and sprinkle with the chopped walnuts if using
12. orange icing
13. Beat the butter in a warm bowl until softened
14. Whisk in the sugar and orange zest until combined
15. Spread over the carrot cake and sprinkle with the chopped walnuts

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