Carrot cakes are my favourite and this variation is a moist, moreish, lightly spiced orangey loaf cake to enjoy with a tea, everyday. It will last a week in an airtight container, if not demolished beforehand.
Once the ingredients are weighed, oranges zested and carrots chopped, you simply combine everything and pour the mixture into a loaf tin to bake.
Perfect to make in a tiny space and vegan, if the honey is replaced with a syrup.
I have chosen not to top this cake with a cream cheese icing but with an orange, honey drizzle.
I hope you enjoy!
Prep and Cook Time: Over an hour
Cookware: A 2lb parchment lined loaf tin (23 x 13 cms), a mixing bowl and hand mixer (optional)
Oven: 160C / Gas 4
- 140g honey
- 140g neutral oil
- 2 large eggs
- 130g carrots – finely grated or chopped
- 75g sultanas
- 2 oranges – zested
- 140g wholemeal self-raising flour
- 2/3 tsp bicarbonate of soda
- 1 tsp mixed spice or cinnamon / ginger
- 1/2 orange – juiced
- 1 generous tbsp honey
Firstly, prepare your loaf tin by lining with baking paper. For ease, I use tin liners.
Into your mixing bowl, pour the honey, oil, eggs and beat well. Once combined stir in the carrots, sultanas and orange zest.
Add your spices and soda to the flour then gently fold this dry mixture into the wet mixture.
Fold together just until the flour has disappeared then pour into the loaf tin.
Pop into a pre-heated oven and bake for 40 minutes.
Whilst the cake is baking, combine the orange juice with the honey and warm slightly to mix.
After 30 minutes, without removing from the oven, I cover the tin with a piece of foil to prevent the top from over-browning.
After 40 minutes, test the cake with a skewer. Mine sometimes needs an extra 5-7 minutes to cook through.
Once cooked, soft yet firm to the touch, remove from the oven and place on a cooling rack.
Prick the top with a skewer or fork then pour the drizzle evenly over the loaf. Allow to completely cool before devouring!