Cinnamon & Carrot Cake
- Preparation and cooking time
- Total time
- Plus a few hours cooling time
- More effort
- Serves 10
Skip to ingredients
Showing items 1 to 6 of 6
- Cake Mix
- 260g Muscovado Sugar
- 260ml Sunflower oil
- 4 Large eggs
- 4 medium carrots, grated
150g walnuts, chopped (extra for topping)
- Zest of 1 large orange
- 260g self-raising flour
- 1 1/2 tsp bicarbonate of soda
- 1 1/2 tsp ground cinnamon
- 1 tsp grated nutmeg
- Cinnamon Buttercream Frosting -
- 10 oz Icing Sugar
- 5 oz soft butter
- 6 tsp ground cinnamon
Method
step 1
Preheat the oven to 180C/Gas 4/fan 160C and line a deep medium sized cake tin.step 2
Add sugar into a large mixing bowl, oil and eggs. Lightly mix with a wooden spoon until mixed well.step 3
Stir in the grated carrots, raisins/walnuts and orange zest.step 4
Mix the flour, bicarbonate of soda and spices together, then sift into the bowl.step 5
Lightly mix all the ingredients until evenly mixed - mixture will be soft and almost runny.step 6
Pour the mixture into the prepared tin and bake for 40- 45 minutesstep 7
Cake is cooked when it is firm and springy when pressed and a skewer comes out clean. Leave the cake until it is cool throughout before adding the icing to the top.step 8
For the Cinnamon Buttercream Frosting -step 9
Mix soft butter and icing sugar together until soft and creamy, add cinnamon and lightly stir in.
