Spiced Carrot and Orange Cake Recipe

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INGREDIENTS

11⁄2 cups self-rising flour

2⁄3 cup light or dark brown sugar (packed)

1 tsp ground cinnamon

1 tsp pumpkin pie spice

1⁄2 tsp baking soda

2⁄3 cup sunflower oil or light olive oil

2 large eggs

1⁄3 cup light corn syrup

2 carrots, trimmed and coarsely grated

zest of 1 orange

METHOD

1. Preheat the oven to 350°F (180°C). Line the bottom and sides of a square cake pan with parchment paper. In a large bowl, stir together the flour, brown sugar, cinnamon, pumpkin pie spice, and baking soda. In another bowl, mix together the oil, eggs, and syrup, then combine with the dry ingredients. Stir in the carrot and zest of 1 orange. Scrape into the prepared pan and level the top. Bake for 30 minutes or until firm to the touch. Let cool in the pan for 5 minutes, then transfer onto a wire rack to cool completely.

2. When the cake is cool, decorate with orange-flavored icing (see Cook’s Notes). Sprinkle the cake with orange zest (if using) and cut into 16 squares to serve.

Makes • 16 squares
Special equipment • 8in (20cm) square cake pan • electric mixer

COOK’S NOTES
To make orange-flavored icing, sift 21⁄2oz (75g) confectioner’s sugar into a bowl, add 31⁄2oz (100g) cream cheese (at room temperature), 1–2 tbsp orange juice, and the zest of 1 orange. Whisk with an electric hand whisk until thick and spreadable.