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Muscovado carrot cake

Name: Muscovado carrot cake
Total time: 1 h 30 min
Ingredients: self-raising flour 300g; cinnamon 2 tsp; baking powder ½ tsp; dark muscovado sugar 100g; light muscovado sugar 100g; eggs 4; oil 250ml (you need an oil with as little flavour as possible here, such as grapeseed or rapeseed); orange 1, zested; carrots 200g, finely grated; pecans 150g, snapped in half; golden sultanas 150g; butter 75g; dark muscovado sugar 2 tbsp; golden syrup 2 tbsp; soft cheese 250g

1 hour 30 minutes + cooling
serves 10
Easy

We know you love this classic olive magazine recipe - it's been one of our most popular recipes for years! Everyone loves the spiced flavour of carrot cake. We’ve added muscovado sugar for a richer flavour, golden sultanas and pecans for texture and a shot of syrup to sweeten the frosting

February 3, 2015 at 9:00 am

Ingredients

self-raising flour 300g
cinnamon 2 tsp
baking powder ½ tsp
dark muscovado sugar 100g
light muscovado sugar 100g
eggs 4
oil 250ml (you need an oil with as little flavour as possible here, such as grapeseed or rapeseed)
orange 1, zested
carrots 200g, finely grated
pecans 150g, snapped in half
golden sultanas 150g
butter 75g

CREAM CHEESE FROSTING

dark muscovado sugar 2 tbsp
golden syrup 2 tbsp
soft cheese 250g

Method

Step 1

Heat the oven to 150C/fan 130C/gas 2. Line a 22cm deep cake tin with baking parchment or silicone paper. Sift the flour, cinnamon and baking powder and stir in the sugars, making sure any lumps are crushed. Beat the eggs with the oil and orange zest. Stir in the carrots then fold this and the rest of the ingredients, into the flour mixture. Spoon the mixture into the tin and level the surface. Bake for 1 hour 25 minutes, or until a skewer comes out clean. Cool in the tin.
Step 2

For the frosting, beat the butter, sugar and syrup until soft and then beat in the cream cheese until you have a smooth mixture. Chill the mixture until it’s thick but spreadable. Pipe in whirls or spread a thick layer on top of the cake.