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Carrot and Orange Cake




Source of Recipe


Sainbury's


List of Ingredients




For the cake
150ml rapeseed oil
200g caster sugar
3 medium size eggs
200g plain flour
1 level 5ml spoon baking powder
1 level 5ml spoon bicarbonate of soda
½ level 5ml spoon ground cinnamon
zest and juice of 1 orange
250g carrots, peeled and grated

Topping
200g organic quark (alternatively use the standard quark)
40g icing sugar
zest of 1 orange



Recipe



Preheat the oven to 325°C, 170°F, Gas Mark 3.
Grease and line a 1kg loaf tin or a 20cm cake tin.

To make the cake, mix together the oil, sugar and eggs in a large bowl.

Combine the flour, baking powder, bicarbonate of soda and cinnamon and seive into the liquid mixture.

Stir in the zest and juice of the orange and the carrots then mix well.

Pour into the prepared loaf tin and bake in the oven for 45 minutes then reduce the temperature to 300°C, 150°F, Gas Mark 2 and cook for a further 25 minutes. Cover with a piece of greaseproof paper if the top is becoming too brown.

Remove from the oven and turn out on to a wire cooling rack.

To make the topping, mix the quark with the icing sugar and orange zest then spread the topping over the surface of the cake.