Carrot and orange squares

Name: Carrot and orange squares
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: Butter to grease; 250 mL (9 fl oz) sunflower oil; 225 g (8oz) caster sugar; 3 lg egg; 225 g (8oz) self-raising flour, sifted with a pinch of salt; 250 g (9oz) carrots, coarsely grated; 1 tsp. orange flower water, optional; 50 g (2oz) butter, preferably unsalted; 200 g (7oz) cream cheese; 40 g (1 ½oz) organic icing sugar, sifted; Grated rind of 1 orange and 2tbsp juice; Zest of 1 orange to decorate

Need a tea-time treat? Get baking this foolproof carrot cake recipe for a light and moist snack.

By The GH Kitchen TeamPublished: 25 October 2000

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Preparation Notes: plus cooling

Serving notes: 12 square

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Prep Time:

15 mins

Cook Time:

40 mins

Total Time:

55 mins

Ingredients

Butter to grease
250 ml (9 fl oz) sunflower oil
225 g (8oz) caster sugar
3 lg egg
225 g (8oz) self-raising flour, sifted with a pinch of salt
250 g (9oz) carrots, coarsely grated
1 tsp. orange flower water, optional
50 g (2oz) butter, preferably unsalted
200 g (7oz) cream cheese
40 g (1 ½oz) organic icing sugar, sifted
Grated rind of 1 orange and 2tbsp juice
Zest of 1 orange to decorate

Directions

1. Step 1
  Preheat the oven to 180°C (160°C fan oven) mark 4. Grease and baseline an 18x28cm (7x11in) by 2.5cm (1in) deep tin. Whisk the oil and sugar together, then whisk in the eggs one at a time. Gently fold the flour into the mixture, followed by the carrots and orange flower water.
2. Step 2
  Pour into the tin and bake for 40min or until golden and a skewer inserted in the centre comes out clean. Leave in the tin for 10min, then turn out on to a wire rack to cool.
3. Step 3
  To make the icing, beat together the butter and cream cheese until light and fluffy. Beat in the icing sugar, orange rind and juice. When the cake is cold, remove the lining paper, cover with a 5mm (1⁄4in) layer of icing and decorate with orange zest. Cut into 12 squares to serve.
  
  To freeze.
  
  Cut the carrot cake into squares, wrap in clingfilm, then in foil and freeze for up to one month.
  
  To serve.
  
  Thaw at cool room temperature for 2hr.
  
  Try more triple-tested recipes:
  
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Per Serving:

Calories: 450
Total carbs: 39 g
Total fat: 32 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time