Carrot, sultana and orange cake

Carrot, sultana and orange cake

Category: Dessert | Serves: 15-20 portions

Prep time: 25 minutes, plus cooling time | Cooking time: 40 minutes


225g (8oz) light soft brown sugar

225ml (8fl oz) rapeseed oil

3 medium eggs, beaten

225g (8oz) plain wholemeal flour

2 tsp baking powder

1 1/2 tsp ground cinnamon

225g (8oz) coarsley grated carrots (about 3 large, peeled carrots)

115g (4oz) sultanas

Finely grated zest of 1 orange

115g (4oz) icing sugar

4 tsp freshly squeezed orange juice

  1. Preheat oven to 180°C/fan 160°C/gas mark 4. Grease a 28 x 18cm (11 x 7in) cake tin and line with non-stick baking paper; set aside.
  2. Put brown sugar, rapeseed oil and eggs in a bowl; whisk together using a balloon whisk. Fold in flour, baking powder and cinnamon; fold in grated carrots, sultanas and orange zest.
  3. Transfer mixture to prepared tin; level surface. Bake in oven for about 40 minutes or until a fine skewer inserted into centre comes out clean. Cool in tin for 5 minutes; turn out onto a wire rack, peel off lining paper, then turn cake back over onto another wire rack and leave to cool completely.
  4. In a small bowl, mix icing sugar and orange juice together until smooth. Thinly spread or decoratively drizzle icing over top of cake; leave to set for 10 minutes. Cut cake into portions and serve.

Cook's tips

  • For a tempting dessert, cut the cold, iced traybake into 8 portions and serve each portion with a dollop of fat-free, natural Greek-style yoghurt or fromage frais and some fresh raspberries or sliced strawberries.
  • Leave out the icing and serve warm, sprinkled with a dusting of icing sugar.
  • Substitute ground mixed spice for the cinnamon.

Nutritional information

Carrot Saltana and Orange Cake