You cannot go wrong with carrot cake and orange frosting. This spicey dessert smells amazing and tastes even better. Eat a warm slice of this cake while sipping Nuvy’s Chai Defence tea infusion (visit our online tea shop at nuvys.com) and you are in heaven!
Serves 6/8 people
200g unsalted butter
150g carrots, finely grated
100g walnuts (some to be used to decorate the cake)
The zest of 1 orange
200g plain flour
2 tablespoons bicarbonate of soda
1 tablespoon ground cinnamon
½ tablespoon grated nutmeg (freshly grated if possible)
For the frosting
150g icing sugar
2 or 3 teaspoons of orange juice
In a medium size bowl, mix sugar, butter (at room temperature) and eggs with a hand mixer for about one minute.
Add carrots, raisins, orange zest, the sifted flour with the bicarbonate of soda, nutmeg, cinnamon and mix everything together until you have a creamy consistency.
Pour the mixture into a greased and floured mould.
Bake in the oven at 180 ° for about 40/45 minutes and if you see that the top is getting too dark, cover it with a sheet of kitchen foil (please note that baking time may vary depending on the type of oven you use).
To check if it is cooked, do the test by inserting a toothpick in the centre of the cake. The cake is ready when it comes out dry.
Let it cool before removing it from the mould, put it on a serving plate and decorate with icing sugar and walnuts (optional).
Prepare the frosting
Beat well the icing sugar and orange juice in a small bowl until smooth.
Put the cake on a serving plate and drizzle on top the icing back and forth in diagonal lines, letting it drip down the sides.