CINNAMON & CARROT CAKE

Cinnamon & Carrot Cake image

Provided by geni90

Time 1h15m

Yield Serves 10

Number Of Ingredients 14

Cake Mix
260g Muscovado Sugar
260ml Sunflower oil
4 Large eggs
4 medium carrots, grated
Zest of 1 large orange
260g self-raising flour
1 1/2 tsp bicarbonate of soda
1 1/2 tsp ground cinnamon
1 tsp grated nutmeg.
Cinnamon Buttercream Frosting -
10 oz Icing Sugar
5 oz soft butter
6 tsp ground cinnamon

Steps:

Preheat the oven to 180C/Gas 4/fan 160C and line a deep medium sized cake tin.
Add sugar into a large mixing bowl, oil and eggs. Lightly mix with a wooden spoon until mixed well.
Stir in the grated carrots, raisins/walnuts and orange zest.
Mix the flour, bicarbonate of soda and spices together, then sift into the bowl.
Lightly mix all the ingredients until evenly mixed - mixture will be soft and almost runny.
Pour the mixture into the prepared tin and bake for 40- 45 minutes
Cake is cooked when it is firm and springy when pressed and a skewer comes out clean. Leave the cake until it is cool throughout before adding the icing to the top.
For the Cinnamon Buttercream Frosting -
Mix soft butter and icing sugar together until soft and creamy, add cinnamon and lightly stir in.