Easy-peasy Easter Carrot Cake

IMG_1514Be warned: This cake is VERY moorish! I made the mistake of baking this cake without people around to help me eat it and in two days I’d polished off about 3/4 of this incredible gooey carrot cake…. woops(gym time!).

Now it may seem like complicated cake to make with a lot of ingredients BUT trust me this cake is worth all the time and love you put into it!

 

 

Ingredients

Cake :

  • 175g dark brown sugar
  • 2 large eggs
  • 120ml sunflower oil
  • 200g wholemeal self raising flour
  • 1 1/2 teaspoons bicarbonate of soda
  • grated zest of 1 orange
  • 200g carrots, pealed and grated
  • 175g sultanas

Topping:

  • 250g philidephia light
  • 20g caster sugar
  • 2 teaspoons vanilla extract 
  • 1 rounded teaspoon ground cinnamon

Syrup glaze (this gives the cake the amazing gooey centre):

  • Juice of 1/2 small orange
  • 1 dessertspoon lemon juice
  • 40g dark brown soft sugar

Method

Preheat oven to 170 degrees

  1. Whisk sugar, eggs + oil together in a bowl using an electric whisk for 2-3 minutes
  2. Sift in the flour and add the bicarbonate of soda. Stir together then fold in the orange zest, carrots and sultanas.
  3. Pour into a greased/grease proof lined baking tin + bake for 35-40 minutes. Until a skewer in the middle comes out clear.
  4. Whilst the cake is cooking make up the syrup glaze by whisking all the ingredients together (orange juice, lemon juice and brown sugar)
  5. When the cake comes out immediately stab all over with a knife and pour the syrup into the holes.
  6. Whilst the cake is cooling, mix all the topping ingredients together until light and fluffy and chill in the fridge.
  7. When the cake is cooled completely, spread the topping over and dust with cinnamon.
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