This moist and delicious Carrot cake is a mix of carrot, raisins, lemon rind and pecan nuts. Try this easy and simple classic cake to share with family and friends.
For the dry mix:
200g self raising flour
1tsp baking powder
2tsp cinnamon powder
1/2tsp freshly grated nutmeg powder
For the wet mix:
175g light mucavado sugar
180ml vegetable oil
3 large eggs
60g natural greek yoghurt
1tsp vanilla extract
zest of 1 large orange
300g grated carrot
140g mix of raisins, chopped lemon rind and broken pecan nuts
175g icing sugar
2tbsp orange juice
Pre - heat oven to 160C (fan). Line a 20cm deep, round cake tin.
In a bowl, mix all ingredients for the dry mix- self-raising flour, baking powder, cinnamon powder, nutmeg powder, and salt.
In another bowl, mix sugar, oil, greek yogurt and beat well with a whisk. Add the eggs one by one and beat well after adding each egg.
Next fold in the dry mix slowly into the wet mix. Fold well until the flour pockets disappear, do not over mix.
Now add the grated carrots and raisins and pecan nuts and mix.
Pour the cake mix into the lined cake tin.
Bake in the middle shelf of the oven for about 35mins.
Check the cake is done by inserting a wooden skewer through the centre of the cake 35 minutes. If it comes out clean your cake is done. If not continue to bake for another 5-10 mins and check again. My cake took about 45minutes to cook.
Remove cake from the oven and let it cool in the tin for about 10minutes.
Carefully remove the cake from the tin and let it rest on a rack till completely cooled.
Prepare the frosting by mixing icing sugar and orange juice till its a smooth. Drizzle it on top of the cake and let it run down the sides.
Yummy carrot cake is ready to be served with tea.