Carrot And Sultana Cake With Creamy Orange Frosting
This delightful carrot and pecan cake is the perfect treat for any occasion. A soft and moist cake bursting with the flavors of fresh carrots, zesty orange, and crunchy pecans, all topped off with a creamy, tangy cream cheese icing. It's a classic combination that is sure to impress your family and friends. So go ahead, indulge in a slice of this delicious cake and savor every bite!
— Constant Cookbook
Ingredients
- 200g/7oz self-raising flour
- 75g/3oz sultanas
- 75g/3oz pecans
- ½ large orange
- 1 tsp ground cinnamon
- ½ whole nutmeg
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- pinch fine sea salt
- 3 free-range eggs
- 175ml/6fl oz sunflower oil
- 175g/6oz soft light brown sugar
- 200g/7oz carrots
- 100g/3½oz icing sugar
- 100g/3½oz unsalted butter
- 1 tsp fresh orange juice
- 200g/7oz full-fat cream cheese
- ½ orange
- 25g/1oz pecan
Instructions
- Preheat the oven to 180C/160C (fan)/Gas 4. Grease and line a 20cm/8in square loose-bottomed cake tin.
- Place the flour, sultanas, pecans, orange zest, cinnamon, grated nutmeg, baking powder, bicarbonate of soda and salt in a large bowl and mix until well combined.
- Beat the eggs until smooth. Add the sunflower oil and sugar and whisk until well combined.
- Make a well in the centre of the flour mixture and beat in the egg mixture until smooth. Stir in the carrots. Pour the mixture into the prepared cake tin and smooth the surface. Bake in the centre of the oven for 35-40 minutes, until the cake is well risen and feels springy to the touch. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.)
- Remove the cake from the oven and set aside to cool in the tin for five minutes. Remove the cake from the tin and set aside to cool on a wire rack.
- For the icing, sift the icing sugar into a large bowl and add the butter and orange juice. Beat together with a large wooden spoon until light and creamy. Add the cream cheese and orange zest and beat until smooth. Cover and chill in the fridge for 30 minutes or until firm enough to spread.
- Spread the icing over the cake and sprinkle with the pecans. Cut into squares to serve.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 12
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