CARROT & ORANGE CAKE
This is the Best Carrot & Orange Cake this side of the Atlantic !
Provided by cakesandbakesden
Time 1h30m
Yield Serves 12
Number Of Ingredients 0
Steps:
- Heat oven to 160 C (Fan). Put sugar, oil and beaten eggs into a large bowl, and thoroughly combine with a spoon, beating lightly
- Stir in carrots, orange zest, and nuts
- Mix flours, bicarbonate of soda, and cinnamon together, then sift into bowl and lightly mix.
- Pour mixture into prepared tin (18 cm square loose bottomed, greased and lined with baking parchment)
- Bake for 45 mins, and a wooden skewer comes out clean. Leave to cool in tin, but remove before decorating.
- Squeeze the juice of the orange into a pan (sieve to remove all that isn't juice), and add sugar, and heat slowly until sugar has dissolved. As soon as cake is out of oven, brush the glaze all over the top of the cake and allow to soak in. Leave cake to cool completely, then remove from tin.
- Mix together the cream cheese, icing sugar, and orange blossom essence. Add more icing sugar if you prefer it sweeter.
- Spread the frosting all over the top of the cake, and swirl it a knife. Add chopped walnuts to decorate.
CARROT, COURGETTE & ORANGE CAKES
Turn a garden glut into something amazing with this delicious, moist cake and freeze one for later too
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 45m
Yield Makes 2 x 20cm cakes, each cuts into 8-10 slices
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line the bases of 2 x 20cm round cake tins with baking parchment. Beat the butter, sugar, eggs, flour, bicarb, zest and the mixed spice together, then stir in the carrot and courgette. Divide the mixture between the tins and bake for 20-25 mins or until a skewer inserted in comes out clean. Cool.
- To make the topping, mix enough of the orange juice into the icing sugar to give a thick, but drizzly icing. Drizzle over the cakes, then scatter with the zest and leave to set.
Nutrition Facts : Calories 273 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 23 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.54 milligram of sodium
ZESTY CARROT & GINGER LOAF
Lovers of ginger cake and carrot cake should enjoy this one. It mellows and improves over a couple of days
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 1h25m
Yield Cuts into 8 slices
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Butter then line a 900g loaf tin with a strip of baking parchment. Put the butter, sugar, treacle, syrup and half the zests into a large saucepan. Heat gently until everything has melted together.
- Add the carrot, ¾ of the chopped ginger, all the flour, bicarb, ¼ tsp salt, the ground ginger, pepper and eggs to the pan and stir well until you have a smooth batter. Pour into the tin and bake for 45 mins, or until dark brown and risen and a skewer inserted into the middle comes out clean. Cool for 20 mins in the tin, then turn out onto a wire rack.
- Sift the icing sugar into a bowl, add the remaining zests, then stir in enough lemon juice (about 4 tsp should do it) to make a smooth, thick icing. Cover the surface of the icing with cling film until ready to decorate the cake.
- When the cake is completely cool, spread the icing over the top and let it dribble down the sides. Scatter with the reserved chopped ginger. Allow to set, then cut into slices and serve.
Nutrition Facts : Calories 379 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 48 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.44 milligram of sodium
CARROT LOAF CAKE
Who can resist a slice of moist, frosting-topped carrot cake with a warming cuppa?
Provided by James Martin
Categories Afternoon tea, Treat
Time 1h20m
Yield Cuts into 8-10 slices
Number Of Ingredients 30
Steps:
- If you have time to do it the night before, put the orange zest and juice in a bowl with the sultanas. If you don't have time simply stir the zest, juice and sultanas together and microwave on Medium for 1-2 mins.
- Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 2lb loaf tin. Whisk together the oil and eggs. Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.
- Once cool, remove from the tin and make the icing. With an electric whisk beat together butter, cinnamon and icing sugar until it comes together and is smooth. It takes a little while to come together (will look like breadcrumbs for a bit). Add the cream cheese and beat briefly until soft and smooth. Be careful not to overbeat or the cream cheese may split and become runny. Spread over the top of the cake and decorate with walnut halves.
- If you have time to do it the night before, put the orange zest and juice in a bowl with the sultanas. If you don't have time simply stir the zest, juice and sultanas together and microwave on Medium for 1-2 mins.
- Heat oven to 180C/160C fan/gas 4 and grease and line the base and sides of a 2lb loaf tin. Whisk together the oil and eggs. Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.
- Once cool, remove from the tin and make the icing. With an electric whisk beat together butter, cinnamon and icing sugar until it comes together and is smooth. It takes a little while to come together (will look like breadcrumbs for a bit). Add the cream cheese and beat briefly until soft and smooth. Be careful not to overbeat or the cream cheese may split and become runny. Spread over the top of the cake and decorate with walnut halves.
Nutrition Facts : Calories 592 calories, Fat 41 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 36 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.83 milligram of sodium
CARROT LOAF CAKE WITH TANGY LEMON GLAZE
This easy, breezy one-bowl loaf cake makes the perfect afternoon snack - and a perfect breakfast the next day, too. It's lightly spiced and nut- and fruit-free, but feel free to add about 1/2 cup of chopped nuts or dried fruit, if that's how you like your carrot cake. There is an optional bit of grated carrot in the lemony glaze, which doesn't lend that much flavor, but provides a lovely light orange hue. If grating carrot for the glaze seems fussy, you can certainly skip it.
Provided by Yossy Arefi
Categories breakfast, brunch, lunch, snack, cakes
Time 1h30m
Yield 1 (9-by-5-inch) loaf
Number Of Ingredients 13
Steps:
- Make the cake: Heat the oven to 350 degrees and set a rack in the center. Oil a 9-by-5-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides. Oil the paper, too.
- Add the light brown sugar and eggs to a large bowl and whisk vigorously until pale in color, about 2 minutes. Add the oil, cinnamon, cardamom and salt. Whisk until well combined and smooth.
- Add the flour, baking powder and baking soda, and whisk, starting slowly to incorporate the flour without spilling it, until well combined and smooth, switching to a rubber spatula if necessary. Fold in the grated carrots. The batter will be very thick.
- Scrape the batter into the prepared pan and smooth the top. Tap the pan on the counter a few times to remove any big air bubbles.
- Bake the cake until golden and puffed and a tester inserted into the center comes out clean, 50 to 60 minutes. Set the pan on a rack to cool for 10 minutes. After 10 minutes, use the parchment paper to lift the cake out of the pan and set on the rack over a baking sheet to cool completely.
- When the cake is cool, make the glaze: Finely zest the lemon into a medium bowl. Juice the lemon, and set aside lemon juice. Add the confectioners' sugar and finely grated carrot (if using) to the bowl with the zest, along with 4 teaspoons of the lemon juice. Whisk vigorously until smooth. Add more lemon juice as needed to make a thick but pourable glaze. Pour the glaze over the cooled cake and let it set for a few minutes before slicing. Store the cake well wrapped at room temperature for 3 to 4 days.
COURGETTE & ORANGE CAKE WITH CREAM CHEESE FROSTING
Forget the carrot cake, this light, moist courgette cake is packed with flavour and it goes perfectly with a cup of tea
Provided by Sara Buenfeld
Categories Afternoon tea, Treat
Time 1h
Yield 12 slices
Number Of Ingredients 12
Steps:
- Heat oven to 180C/160C fan/gas 4. Lightly oil and line a 1kg loaf tin with a strip of baking parchment. Finely grate the courgettes, then squeeze out as much liquid as you can with your hands (too much will make the cake soggy).
- Stir the courgettes with the sugar, sunflower oil, eggs, orange zest, vanilla and sultanas, then fold in the flour and baking powder until they disappear, but don't overmix.
- Scrape the mixture into the tin and bake for 50 mins until a skewer inserted into the cake comes out clean. Remove from the tin and cool on a wire rack.
- Meanwhile, beat the cream cheese with the icing sugar (don't overbeat as this can make the mixture too soft), then chill. Spread over the cooled cake, scatter with the zest and chill until ready to serve. Will keep for a week in the fridge.
Nutrition Facts : Calories 391 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
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