Cinnamon and orange carrot cake

  • Serves 16
  • Prep 10 mins
  • Total time 1 hr 15 mins
3.5/5 rating (15 votes)
Cinnamon and orange carrot cake
Cinnamon and orange carrot cake

step by step

  • 1Preheat the oven to gas 4, 180°C, 160°C fan.
  • 2Mix all the dry cake ingredients together in a large mixing bowl. Mix in the carrot and then gradually beat in the Stork and eggs. Pour into a greased and bottom lined 22cm deep cake tin.
  • 3Bake for 55-65 minutes then remove from the oven and cool on a wire rack.
  • 4To make the topping, place the cream cheese, Stork, icing sugar and orange juice in a bowl and mix well. Spread over the cake and dust with the ground cinnamon. Top with pecans and fresh raspberries.

You will need

  • 200g self-raising wholemeal flour
  • 115g plain flour
  • 350g caster sugar
  • 2 tsp ground cinnamon
  • 2 tsp bicarbonate of soda
  • zest of 1 orange
  • 100g pecans, chopped
  • 3 large carrots, peeled and grated
  • 250g Stork, softened
  • 4 medium eggs

For the topping

  • 200g cream cheese
  • 100g Stork
  • 350g icing sugar
  • 2 dstspn orange juice
  • 1 level tsp ground cinnamon
  • handful pecan nuts
  • 100g fresh raspberries