1-tin Carrot Cake

cortijoblog carrot cake

CARROT CAKE

These are the proportions for a 1-tin carrot cake.

carrot cake

INGREDIENTS for the cake

  • 45g walnuts, roughly chopped
  • 1/2 orange, zested and juiced
  • 115g self-raising flour
  • 1/2 teaspoon baking powder
  • 85g brown sugar
  • 85ml sunflower oil
  • 1/2 heaped teaspoon cinnamon
  • 2 eggs
  • 140g carrots, roughly grated

INGREDIENTS for the ICING

  • 25g icing sugar
  • 25g butter, softened
  • 50g cream cheese
  • 1/2 orange, zested and juiced
  • 1/2 teaspoon lemon juice

METHOD

  1. Oil and line the cake tins
  2. Measure out the flour, baking powder and salt.
  3. Add the sugar and oil to a bowl and whisk well.
  4. Break in the eggs and continue mixing.
  5. Gradually tip in the dry ingredients and beat well.
  6. Stir in the juice of 1/2 orange, the orange zest, cinnamon, carrot and nuts, and mix well.
  7. Divide the cake mixture between the two tins and cook each one for 35 minutes (or until cooked) on the breadmaker BAKE setting.
  8. Leave to cool for 5 minutes and then turn out onto a baking rack.
  9. To make the icing, cream the butter and icing sugar together until smooth.
  10. Beat in the cream cheese.
  11. Add the lemon juice, and mix well. Stir in the orange juice a little at a time so that the icing is still quite stiff. It might not be necessary to add all the orange juice.
  12. Spread the icing out over the top of the cake..