The Spiced Carrot and Orange Cake Recipe is a fabulous cake for winter, with hints of warming spice and zesty orange. Baking it in a square pan allows the cake to be cut into bite-sized pieces, perfect for a party.
For the cake:
2⁄3 cup sunflower oil or light olive oil, plus extra
for greasing
1 1⁄2 cups all-purpose flour, plus extra for dusting
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1 1⁄2 tsp baking soda
1⁄2 tsp salt
1⁄2 cup brown sugar
2 large eggs
1⁄3 cup corn syrup
1 packed cup coarsely grated carrots (2 carrots)
finely grated zest of 1 orange
For the frosting:
1⁄2 cup confectioner’s sugar
1⁄3 cup cream cheese, at room temperature
1–2 tbsp orange juice
finely grated zest of 1 orange, plus extra
to decorate (optional)
finely grated zest of 1 orange, plus extra
to decorate (optional)
Method
1 Preheat the oven to 350°F (180°C). Grease the cake pan and dust with flour. In a large bowl, mix together the flour, spices, baking soda, salt, and sugar.
2 In another bowl, mix the oil, eggs, and syrup, then combine with the dry ingredients. Stir in the carrot and zest, transfer to the pan, and level the top.
3 Bake for 30 minutes, or until firm to the touch. Leave in the pan for a few minutes, then turn out to cool completely on a wire rack.
4 For the frosting, sift the confectioner’s sugar into a bowl, add the cream cheese, orange juice, and orange zest, and beat with an electric hand mixer until thick and spreadable. Spread the frosting over the cake. Decorate with extra orange zest (if using), and cut into squares. STORE The cake will keep in an airtight container for 3 days.
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| Spiced Carrot and Orange Cake |