Dutch Spiced Orange Carrot Cake

Dutch Spiced Orange Carrot Cake


There is no butter in this cake and it can be frozen without the topping on


Shopping List:

175 gr light brown sugar
175 ml sunflour oil (tournesol)
3 large eggs, (free range) gently beaten
140 gr grated carrots or bought already Julienne
100 gr raisins, light or dark
zest of a large Orange
175 gr self-raising flour
1 teaspoon biacrbonate of soda
1 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg


For the topping:

about 175 gr icing sugar
1 and a half to two tablesppoons of Orange juice


Preheat your oven to 180C. Spray or grease and line your 18cm square cake tin.

Pour the sugar in a large mixing bowl and pour the oil in. Add the eggs. Mix lightly with a wooden spoon and stir in the grated carrots, raisins and Orange zest.

Mix the flour, bicarb and the spices together and add to your egg mixture. Again mix lightly together until everything is smooth.

Pour your mixture into your prepared tin and bake it in your preheated oven for about 40-45 minutes until firm and springy to the touch. Let it cool in the tin for about 5 minutes and then turn it out, peel off the paper and cool on your wire rack. This would be a good moment to think about freezing it.

For the topping: Beat together the sugar and the juice until smooth. Lift the cake gently on what you want to serve it on and drizzle the icing in a zig zag mode over the top. Don't worry if it drips down the sides. You can use a little food colouring for the icing to make the icing even more orangy.

Cut in little squares to serve.


                                                          "Eet smakelijk"

                                                                "Enjoy"