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Includes
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recipe image Cinnamon and Orange Carrot Cake

Cinnamon and Orange Carrot Cake

  • Prep time
    30 minutes
  • Cooking time
    55 minutes
  • Servings
    16
  • Difficulty
    Easy

Ingredients

Topping
  • 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

      Instructions

      how_make
      1. Mix together all dry ingredients in a large mixing bowl.
      2. 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.
      3. Bake in preheated oven 180°C, 160°C fan, Gas 4 for 55-65 minutes.  Cool on a wire rack.
      4. Place topping ingredients in a bowl and mix well together. Spread over the cake and sprinkle with reserved pecans.

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