SCRUMPTIOUS ORANGE CARROT CAKE

Scrumptious Orange Carrot Cake image

Provided by Clare E-Foodie Jones

Categories Dessert

Time 55m

Yield 12-16 serving(s)

Number Of Ingredients 17

225 g carrots, peeled and grated
200 g self-raising flour
2 teaspoons mixed spice
1 teaspoon cinnamon
1 teaspoon bicarbonate of soda
175 g dark brown sugar
2 large eggs
150 ml sunflower oil
1 orange, zest of, grated
100 g sultanas
50 g desiccated coconut
50 g pecan nuts, toasted and chopped
1 small orange, juice of
1 tablespoon lemon juice
3 ounces dark brown sugar
1 (12 ounce) container betty crocker butter vanilla frosting
2 (8 inch) cake tins lined with baking parchment paper

Steps:

Heat the oven to 180°C.
Combine the oil, eggs and sugar and whisk until sugar dissolved.
Sift the flour, mixed spice and cinnamon and stir in .
Add all the other ingredients and combine.
Pour equal amounts into each cake tin and put in the oven for about 30 minutes...you are looking for a springy but firm feeling. Put a skewer in to check cooked through.
Melt the sugar and juices together, pierce each of the cakes with a skewer, and pour the syrup over.
Leave to cool (I leave in the fridge overnight) Then sandwich the cakes together with half the icing and cover the top with the rest.
You can toast some coconut for the top for decoration--delicious!

Nutrition Facts : Calories 452.8, Fat 20.7, SaturatedFat 3.9, Cholesterol 31, Sodium 412.6, Carbohydrate 65.1, Fiber 2.2, Sugar 47.1, Protein 3.8