Cake Time · Party Food

Orange Zest Carrot Cake

carrot cakeIngredients

155ml sunflower oil

230g self-raising flower

1 tsp baking powder

2 tsp ground cinnamon

1 tsp mixed spice

1 tsp ground ginger

230g light muscovado

Zest 1 orange

260g carrot, grated

3 eggs, beaten


For the icing

50g butter

200g full fat cream cheese

100g icing sugar

Zest 1 orange


For the orange peel

2 oranges

200ml water

200g caster sugar



  1. Pre-heat the oven to 180
  2. Grease two 18cm cake tins and line the base with parchment
  3. Sift flour, baking powder and spices into a large bowl. Add the sugar, zest and carrots and stir until well combined. Add the beaten eggs and oil and mix well
  4. Pour into the cake tines and bake for 30 minutes, check if cooked through and continue for five minute additions until cooked through. Remove from the oven and cool for five minutes before turning out onto cooking rack to cool completely
  5. For the icing, beat the butter in a large bowl until really soft to avoid lumps. Add the cream cheese and beat again until smooth. Sift over the icing and orange zest and continue to beat until totally smooth. Store in airtight container in the fridge until needed
  6. For the orange peel decoration, use peeler to remove without any pith. Place water and sugar in the saucepan and heat until sugar has completely dissolved. Add the zest and remove from the heat. Let the zest sit in syrup until completely cooled
  7. When nearly ready to serve, spread the icing in the centre of the cake and apply liberally on the top of the upper cake too. Arrange the zest in a large ring around the top of the cake and serve with plenty of tea



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