500g flour
10g baking powder
10g baking soda
5g ground cinnamon
1g ground clove
3g salt
400g caster sugar
500ml oil
5 eggs
700g grated carrot
100g raisins
100g sultanas
Full batch (455g icing)
160g orange juice, reduced to 80g
375g icing sugar
Zest of 1 orange
Half batch (227g icing)
80g orange juice, reduced to 40g
188g icing sugar
Preheat the oven to 180°C. Grease and line 2 oblong cake tins.
Sift together the flour, baking powder, baking soda, cinnamon, clove and salt.
In a large mixing bowl, whisk the sugar, oil and eggs until light and fluffy.
Fold in the grated carrot, followed by the sifted dry ingredients, then the dried fruit.
Divide between the prepared tins and bake for 45–60 minutes, until a skewer inserted comes out clean.
Turn out onto a wire rack to cool.
Sieve the icing sugar.
Simmer the orange juice until reduced, then whisk in the icing sugar and zest until smooth.
Brush the icing over the cooled cakes to cover.
500g flour
10g baking powder
10g baking soda
5g ground cinnamon
1g ground clove
3g salt
400g caster sugar
500ml oil
5 eggs
700g grated carrot
100g raisins
100g sultanas
Full batch (455g icing)
160g orange juice, reduced to 80g
375g icing sugar
Zest of 1 orange
Half batch (227g icing)
80g orange juice, reduced to 40g
188g icing sugar
Preheat the oven to 180°C. Grease and line 2 oblong cake tins.
Sift together the flour, baking powder, baking soda, cinnamon, clove and salt.
In a large mixing bowl, whisk the sugar, oil and eggs until light and fluffy.
Fold in the grated carrot, followed by the sifted dry ingredients, then the dried fruit.
Divide between the prepared tins and bake for 45–60 minutes, until a skewer inserted comes out clean.
Turn out onto a wire rack to cool.
Sieve the icing sugar.
Simmer the orange juice until reduced, then whisk in the icing sugar and zest until smooth.
Brush the icing over the cooled cakes to cover.
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