Yummy scrummy carrot cake

Name: Yummy scrummy carrot cake
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 15
Cuisine: Global
Ingredients: 175 grams light muscovado sugar; 175 milliliters sunflower oil; 3 larges eggs, lightly beaten; 140 grams grated carrot (about 3 medium); 100 grams raisins; 1 large grated zest of orange; 175 grams self-raising flour; 1 teaspoon bicarbonate of soda; 1 teaspoon ground cinnamon; 1 teaspoons grated nutmeg (freshly grated will give you the best flavour); 175 grams icing sugar; 2 Tbsps orange juice

You can never have too many dessert recipes, so give Yummy scrummy carrot cake a try. One portion of this dish contains around 3g of protein, 13g of fat, and a total of 277 calories. This dairy free and lacto ovo vegetarian recipe serves 15. Head to the store and pick up orange juice, orange zest, eggs, and a few other things to make it today. Easter will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 1 hour and 15 minutes. If you like this recipe, take a look at these similar recipes: Scrummy Warm Arugula Salad, Yummy Pumpkin Cake, and Yummy S'more Snack Cake.

Instructions

Heat the oven to 180C/fan160C/gas

Equipment you will use

Oven

Oil and line the base and sides of an 18cm square cake tin with baking parchment.

Ingredients you will need

Base

Cooking Oil

Equipment you will use

Cake Form

Tip 175g light muscovado sugar, 175ml sunflower oil and 3 large beaten eggs into a big mixing bowl. Lightly mix with a wooden spoon. Stir in 140g grated carrots, 100g raisins and grated zest of 1 large orange.

Ingredients you will need

Light Muscovado Sugar

Sunflower Oil

Carrot

Raisins

Orange

Egg

Equipment you will use

Wooden Spoon

Mixing Bowl

Sift 175g self-raising flour, 1 tsp bicarbonate of soda, 1 tsp ground cinnamon and tsp grated nutmeg into the bowl.

Ingredients you will need

Baking Soda

Self Rising Flour

Ground Cinnamon

Nutmeg

Equipment you will use

Bowl

Mix everything together, the mixture will be soft and almost runny.

Pour the mixture into the prepared tin and bake for 40-45 mins or until it feels firm and springy when you press it in the centre.

Equipment you will use

Oven

Cool in the tin for 5 mins, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point if you want to serve it at a later date.)

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Dates

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Wire Rack

Beat 175g icing sugar and 1 - 2 tbsp orange juice in a small bowl until smooth you want the icing about as runny as single cream.

Ingredients you will need

Orange Juice

Single Cream

Powdered Sugar

Icing

Equipment you will use

Bowl

Put the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.

Ingredients you will need

Icing

Equipment

Ingredients

Servings:

175grams

light muscovado sugar 175milliliters

sunflower oil 3larges

eggs, lightly beaten 140grams

grated carrot (about 3 medium)100grams

raisins 1large

grated zest of orange 175grams

self-raising flour 1teaspoon

bicarbonate of soda 1teaspoon

ground cinnamon 1teaspoons

grated nutmeg (freshly grated will give you the best flavour)175grams

icing sugar 2Tbsps

orange juice

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Carrot Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.