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Recipe Mouth-watering nutty carrot cake


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Carrot Cake

Carrot Cake

Carrot Cake

INGREDIENTS

SERVES 6-8

  • 140g butter, softened
  • 150g caster sugar
  • 250g carrots, grated
  • 140g sultanas
  • 2 eggs, lightly beaten
  • 200g gluten-free flour
  • 2 tsp cinnamon
  • 2 tsp gluten-free baking powder
  • 20g ground almonds
  • 50g mixed nuts, finely chopped
  • For the icing
  • 225g icing sugar
  • 1 orange, zest and juice

Method

  1. Preheat oven to 150C.Grease and line a 900g/2lb loaf tin or individual cake tin with baking parchment to make it easier to turn out the cake later on.
  2. In a large mixing bowl, beat the butter and sugar until soft and creamy, then add in the grated carrot, sultanas and eggs. Combine until smooth.
  3. Sift the flour together with the ground almonds, spice and baking powder.
  4. Add the sieved flour and nuts to the bowl and mix well.
  5. Pour into the prepared loaf tin, then bake for 50-55 minutes or until a skewer inserted into the centre comes out clean.
  6. Cool in the tin for 15 minutes, then remove from the tin and cool fully on a wire rack.
  7. To make the icing, beat the icing sugar with the orange zest and a little of orange juice at the time until thick and creamy. .
  8. When the cake is cool, spread the icing on top.