Recipe: Carrot and orange loaf cake

Welcome to another bank holiday weekend! Long weekends are made for baking. Why not try this carrot and orange loaf cake?

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It’s incredibly easy to make, and has quite an unusual, complex flavour – not too sweet, zingy thanks to the citrus, and with an earthy note from the carrots. Perfect with a cup of tea!

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Carrot and orange loaf cake


Ingredients

  • 120g light soft brown sugar
  • 120ml sunflower oil
  • 2 eggs, lightly beaten
  • 1 tsp vanilla extract
  • 100g coarsely grated carrot
  • Grated zest of 1 orange
  • 120g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1/2 tsp ground cinnamon
  • For the icing: 30g icing sugar, sifted
  • 1 tbsp freshly squeezed orange juice
  • To decorate: Half an orange
  • 1tsp icing sugar (optional)

Directions

  • Preheat the oven to 180C / 160C fan / gas mark 4.
  • Thoroughly grease a 2lb (21 x 11cm) loaf tin.
  • Put the sugar, sunflower oil, beaten eggs and vanilla extract into a large bowl and mix together using a wooden spoon. Add the grated carrot and orange zest.
  • In a separate bowl, sift the self-raising flour, bicarbonate of soda and ground cinnamon together.
  • Add the flour mix to the wet ingredients and stir until just combined.
  • Pour into the greased tin and bake in the oven for 35-40 minutes.
  • While the cake is in the oven, prepare the icing by stirring the icing sugar and orange juice together until smooth.
  • To prepare the orange decoration, cut four or five thin slices from the half orange and carefully remove the skin from each slice – it should peel off fairly easily, although you might need a little help from a paring knife.
  • When the cake is cooked, remove from the oven and allow to rest for a couple of minutes before turning out onto a cooling rack. While the cake it still warm, drizzle all over with the orange icing, then immediately place the orange slices on top.
  • Sift over a little icing sugar before serving if you like.

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