About this recipe:This cake is packed full of carrots, walnuts, raisins and zesty goodness. It contains no less than 3 tablespoons of grated lemon and orange zest. Enjoy as is or top with cream cheese icing.
Makes: 1 tube cake
225g butter, softened
200g caster sugar
220g dark brown soft sugar
2 tablespoons grated orange zest
1 tablespoon grated lemon zest
2 tablespoons orange juice
3 tablespoons fresh lemon juice
450g grated carrots
200g plain flour
180g wholemeal flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
115g coarsely chopped walnuts
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Stir together the flours, baking powder, cinnamon and salt. Set aside.
Cream the butter with the sugars. Beat in the eggs, then citrus zests and juices. Stir in the carrots. Beat the flour mixture into the carrot mixture. Stir in the walnuts and raisins. Pour batter into a greased and floured tube cake tin.
Bake at 180 C / Gas 4 for 90 minutes or until it tests done with a skewer. Transfer to a rack to cool.