Carrot Cake with Orange Glaze
This moist and tender carrot cake features warm spices, freshly grated carrots, and a bright citrus twist with a glossy orange glaze. Perfect for special occasions or whenever you crave a sophisticated take on traditional carrot cake.
Nutrition
Calories: 266kcalCarbohydrates: 29.3gProtein: 4.2gFat: 14.8gSaturated Fat: 1.6gSodium: 82mgFiber: 2.2gSugar: 15.2g
Ingredients
- 150 ml sunflower oil
- 3 eggs lightly beaten
- 100 g light muscavado sugar
- 175 g gluten-free self-raising flour blend
- 1 tsp cinnamon
- 1 tsp nutmeg
- 200 g carrots grated
- 70 g raisins
- 1 orange – 2 tsp of zest, 2 of juice.
- A few pinenuts
Instructions
- Preheat the oven to 180oC and lightly grease a round springform cake tin.
- In a large mixing bowl, whisk together the oil, eggs, and sugar until you have a syrupy consistency.
- Fold in the flour and spices, incorporating plenty of air, then add the carrots, raisins, orange zest and juice. Stir lightly until they are mixed through evenly. The mixture should be fairly runny.
- Pour into the cake tin and bake on the middle shelf of the oven for 45 mins. The cake should be golden and springy. Check with a skewer: if it comes out clean, it’s done! Be careful not to overbake, you want it to be moist.
- Allow to cool in the tin for 5 mins, then turn out onto a wire rack and leave to cool completely.
- Warm some orange marmalade in a pan until just runny, then remove from heat. While the marmalade is warming, mix some more juice from the orange with a little nutmeg in a shallow bowl and soak a couple of handfuls of raisins in the juice.
- With a pastry brush, spread the marmalade of the top of the cake and sprinkle on the raisins and pinenuts.
- It is wonderful served warm with just a drizzle of fresh cream.
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