Christmas Carrot Cake
For the cake:For the cake:
200 200 g Country Range Butter
280 280 g light brown Muscavado sugar
4 4 large eggs
2 2 whole oranges, finely blitzed in a food processor and passed through a sieve (save a little aside for the icing)
320 320 g Country Range Self Raising Flour
2 2 tsp Country Range Bicarbonate of Soda
2 2 tsp Country Range Ground Cinnamon
0.5 0.5 tsp Country Range Ground Nutmeg
2 2 tsp Country Range Ground Ginger
1 1 tsp Country Range Ground Cloves
0.5 0.5 tsp salt
11 11 oz grated carrots
90 90 g Country Range Chopped Dates
90 90 g Country Range Sultanas
170 170 g Country Range Chopped Pecan Nuts
1 1 tsp orange oil
For the glaze:For the glaze:
1 1 orange (juice of)
2 2 oz granulated sugar
For the icing:For the icing:
100 100 g Country Range Butter
250 250 g icing sugar
4 4 tbsp double cream
1 1 orange, blitzed
pecan nuts, to decorate
- 1Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4.
- 2Grease and line the base of your cake tin.
- 3For the cake, melt the butter in a saucepan then whisk in the sugar, eggs and orange oil until smooth and well combined.
- 4Sift the flour, bicarbonate of soda and ground spices into a large mixing bowl. Stir in the salt. Fold the butter mixture into the dry ingredients until combined. Fold in the carrots, sultanas, pecans, orange zest and juice.
- 5Pour the mixture into the prepared tin and bake for approximately 1 hour, or until a knife comes out clean when inserted into the middle.
- 6Leave to rest in the tin for a little while before transferring to a wire rack to cool completely.
- 7For the glaze, put the orange juice and sugar in a saucepan and cook until reduced to a sticky glaze. Brush the top of the cake with the glaze while it is still warm.
- 8For the icing, slowly beat the butter and icing sugar together using a spatula and bowl or an electric mixer. When combined, add the orange oil. Continue to mix for until light and fluffy.
- 9Set aside a quarter of the icing, transfer to a piping bag fitted with a piping nozzle. Cut the cooled cake in half horizontally and spread a third of the plain icing on the bottom layer, then replace the top. Neatly cover the top and sides of the cake with icing.
- 10Finally decorate the outside of the cake with the pecan halves, using a little extra icing to hold them in place if necessary.