This recipe is by Odlums. Today I used a 9” Square tin. This carrot cake can be baked in a square or round tin and the ingredients are listed below.
|Odlums Self Raising Flour||225g/8oz||350g/12oz||450g/1lb|
|Shamrock Light Muscovado Sugar||150g/5oz||200g/7oz||275g/100oz|
|Grated Orange Rind||1||2||2|
|Sunflower Oil||175ml/6 fl oz||200ml/7 fl oz||350ml/12 fl oz|
|Goodall’s Cinnamon||1⁄2 tsp||1 tsp||1 tsp|
|Goodall’s Nutmeg||1⁄4 tsp||1⁄2 tsp||1⁄2 tsp|
|Odlums Bread Soda||Pinch||1⁄2 tsp||1⁄2 tsp|
|Baking Time (approx)||1hr||1 1⁄4– 11⁄2 hrs||11⁄2– 13⁄4 hrs|
|Goodall’s Vanilla Extract||1 tsp||11⁄2 tsp||11⁄2 tsp|
|Shamrock Chopped Walnuts||60g||80g||80g|
Line deep cake tin with double layer of baking parchment paper.
Preheat oven to 150°C.
Put sugar, sultanas, carrots and orange rind into a bowl.
Beat eggs and oil together and stir into the carrot mixture.
Sieve flour, cinnamon, nutmeg and bread soda together and add to the other ingredients.
Transfer to prepared tin and smooth top.
Bake for specified time (11⁄2 hours).
Test the cake by lightly pressing the centre, it should spring back and the top should be golden brown. To be extra sure, insert a skewer or knife and if it comes out clean, the cake is baked. Leave in tin for 15 minutes, then transfer to wire tray to cool.
Make the topping by beating all the ingredients together. Always ensure cake is cold before spreading on top of cake and sprinkling with chopped walnuts.
‘You’re getting better at baking, Jo’
‘Cake best yet, substantial, good icing’
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