Fancy something delicious for the weekend? How about this? It’s moist, tasty and fabulous, and there’s nothing like the combination of carrot cake with buttercream and a splodge of whipped cream too. I can’t recommend this cake highly enough – hope you like it too! x
- 175g/6oz golden caster sugar
- 175ml/6fl oz olive oil
- 3 large eggs
- 140g/5oz grated carrot
- 100g/4oz sultanas
- gratest zest of 1 large orange
- 175g/6oz self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1 quantity of vanilla butter icing
- whipped double cream (optional)
- Ground cinnamon
- Pecan halves
Preheat the oven to 180 degrees C (Gas mark 4/ fan oven 160 degrees C).
Mix all your ingredients together and spoon into a square baking tin. Bake for 40-45 minutes until firm and springy in the centre.
Leave to cool and turn out of the tray once the cake is completely cold.
Spread the top with buttercream and sprinkle with additional cinnamon and pecan halves. I think it’s extra delicious if you split it and sandwich it together with cold whipped cream too. Enjoy!