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Carrot & Orange Cake

Servings 12

Ingredients

For the sponge

  • 200 g Carrots grated
  • 3 Eggs
  • 225 g Light brown sugar
  • 225 ml Vegetable oil
  • 1 tsp Vanilla extract
  • 175 g Self raising flour
  • 100 g Wholemeal self raising flour
  • 1 tsp Cinnamon
  • 1 tsp Ground ginger
  • ¼ tsp Ground nutmeg
  • 1 Orange Zested and juiced
  • 1 tbsp Caster sugar

For the buttercream

  • 50 g Butter or baking spread
  • 100 g Cream cheese
  • 300 g Icing sugar
  • 2 tbsp Marmalade

For decoration

  • Sprinkles of your choice

Instructions

  • Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins
  • In a bowl mix together the eggs, light brown sugar, sunflower oil and vanilla extract
  • Use some kitchen towel to press any excess water out of the grated carrot, then add it to the mixture and fold it in
  • Add the self raising flour, wholemeal self raising flour, the zest from the orange, cinnamon, ground ginger, and nutmeg. Mix it all in with a whisk until combined
  • Divide the mixture between the two cake tins and bake for 25 minutes, or until a thin skewer or cocktail stick inserted into the centre of the cakes comes out clean
  • While the cake is baking, mix the orange juice with the caster sugar until the sugar dissolves. When the cakes are done, poke a few holes in each sponge using a skewer, then spoon the orange juice mixture all over it. Leave the cakes to cool in the tins and let the orange juice fully soak in
  • To make the buttercream mixed together the butter, cream cheese, icing sugar and marmalade
  • Spread the buttercream over one of the sponges, top it with the other sponge, then spread the rest of the buttercream over the top of the cake
  • Decorate with sprinkles as desired