Allow plenty of time for this carrot cake recipe to cool before icing.
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- 225 ml (8fl oz) sunflower oil, plus extra to grease
- 225 g (8oz) light muscovado sugar
- 4 medium eggs
- 225 g (8oz) self-raising flour
- 1 tsp. bicarbonate of soda
- 1 1/2tsp each mixed spice and ground cinnamon
- 1 orange
- 150 g (5oz) sultanas
- 200 g (7oz) carrots, coarsely grated
- 50 g (2oz) each walnuts and stem ginger
For the frosting
- 600 g (1lb 5oz) cream cheese
- 200 g (7oz) icing sugar, sifted
- Finely grated zest of 1 orange
- Step 1
Preheat oven to 170°C (150°C fan) mark 3. Grease and line base and sides of a 20.5cm (8in) cake tin with parchment paper. Whisk oil, sugar and eggs in a large bowl until smooth. Stir in flour, soda and spices. Finely grate zest of orange and add to mixture with juice from only half the orange. Add sultanas, carrots, walnuts and ginger and mix well.
- Step 2
Spoon mixture into prepared tin and bake for 30min. Cover cake with foil and bake for a further 1hr 15min, or until a skewer inserted into the centre comes out clean. Leave to cool for 5min in tin, then remove and cool on a wire rack.
- Step 3
To make frosting, mix all the ingredients together in a bowl. Cut cooled cake in
two and use half the frosting to sandwich together. Spread remaining frosting over top and decorate with marzipan carrots.
- Step 4
To make marzipan carrots:
Colour 75g (3oz) marzipan with orange food colouring and 15g (½oz) marzipan with green food colouring. Divide orange marzipan into 12; shape into cones. Mark ridges with a cocktail stick. Divide green marzipan into 12; shape into fronds and stick on to carrots.
- Step 5
To store: The iced cake, without marzipan carrots, will keep in the fridge for up to 5 days.
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To store: The iced cake, without marzipan carrots, will keep in the fridge for up to 5 days.
Per Serving:
- Calories: 697
- Total carbs: 62 g
- Sugars: 48 g
- Total fat: 48 g
- Saturated fat: 18 g
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
