Cook Time: 1 - 1.75 hours
What you need
Square Tin – 18cm / 7″ 23cm / 9″
Round Tin 15cm / 6″ 20cm / 8″ 25cm / 10″
- Odlums Self Raising Flour 225g / 8oz 350g / 12oz 450g / 1lb
- Shamrock Light Muscovado Sugar 150g / 5oz 200g / 7oz 275g / 10oz
- Shamrock Sultanas 125g / 4oz 175g / 6oz 225g / 8oz
- Grated Carrot 150g / 5oz 200g / 7oz 275g / 10oz
- Grated Orange Rind 1 2 2
- Eggs 3 5 6
- Sunflower Oil 175ml / 6fl oz 200ml / 7fl oz 350ml / 12fl oz
- Goodall’s Cinnamon ½ tsp 1 tsp 1 tsp
- Goodall’s Nutmeg ¼ tsp ½ tsp ½ tsp
- Odlums Bread Soda Pinch ½ tsp ½ tsp
- Baking Time (approx) 1 hr 1¼-1½hrs 1½-1¾hrs
Topping
- Cream Cheese 225g 275g 275g
- Icing Sugar 375g/12oz 425g/14oz 425g/14oz
- Goodall’s Vanilla Extract 1 tsp 1½ tsp 1½ tsp
To Decorate
- Shamrock Chopped Walnuts 60g 80g 80g
Recipe Steps
- Line deep cake tin with double layer of baking parchment paper.
- Preheat oven to 150°C/300°F/Gas 2.
- Put sugar, sultanas, carrots and orange rind into a bowl.
- Beat eggs and oil together and stir into the carrot mixture.
- Sieve flour, cinnamon, nutmeg and bread soda together and add to the other ingredients.
- Gently stir all ingredients well together.
- Transfer to prepared tin and smooth top.
- Bake for specified time. Test the cake by lightly pressing the centre, it should spring back and the top should be golden brown.
- To be extra sure, insert a skewer or knife and if it comes out clean, the cake is baked.
- Leave in tin for 15 minutes, then transfer to wire tray to cool.
Cream Cheese Topping
Make the topping by beating all the ingredients together.
Always ensure cake is cold before spreading on top of cake and sprinkling with chopped walnuts.
Note
This delicious cake is becoming increasingly popular as a light wedding cake option
