Cinnamon and Orange Carrot Cake
Cooking time55 minutes
Prep time30 minutes
Servings16 portions
Ingredients
- 200g (7 oz) self-raising wholemeal flour
- 115g (4 oz) plain flour
- 350g (12 oz) caster sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons bicarbonate of soda
- Zest of 1 orange
- 250g (9 oz) Stork, softened
- 3 large carrots, peeled and grated
- 4 eggs, medium
- 100g pack pecans
- 200g pack cream cheese
- 100g (3 ½ oz) Stork
- 350g (12 oz) icing sugar
- 1 level teaspoon ground cinnamon
- 2 dessertspoons orange juice
- 100g fresh raspberries
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Mix together all dry ingredients in a large mixing bowl.
- Mix in carrot and gradually beat in Stork and eggs. Reserve a few pecans for decoration and chop remainder. Stir into cake mix and pour into a greased and bottom lined 22cm (9-inch) deep cake tin.
- Bake in preheated oven 180°C, 160°C fan, Gas 4 for 55-65 minutes. Cool on a wire rack.
- Place topping ingredients in a bowl and mix well together. Spread over the cake and sprinkle with reserved pecans.
