Christmas Carrot Cake

Prep Time

-

Cook Time

-

Portion(s)

-

ingredients

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

Multiply by
method
  • 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.