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16 August, 2012

Yummy Scrummy Carrot Cake

Posted in : Kids Baking Camp on by : Norita Cunningham

Yummy scrummy carrot cake

Ingredients

  • 175g light muscovado sugar
  • 175ml sunflower oil
  • 3 large eggs (lightly beaten)
  • 140g grated carrots (about 3 medium)
  • 1 large orange (grated zest)
  • 175g self-raising flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg (freshly grated will give you the best flavour)
  • 175g icing sugar (for icing)
  • 1 1/2- 2 tablespoon orange juice (for icing)

Directions

Preheat the oven to 180C/ Gas 4/ fan 160C
OIl and line the base and sides of the 18cm square cake tin with baking parchment.The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.
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, and orange zest.
MIx the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients - when everything is evenly mixed stop mixing. the mixture will be fairly soft and almost runny.
Pour the mixture into the prepared 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 the wire rack.
Beat together the frosting ingredients in a small bowl until smooth - you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.

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