Fragrant citrus carrot cake

Fragrant citrus carrot cake


27 people made this

About this recipe: A naturally sweet, moist and fragrantly citrus fruit flavoured carrot cake with raisins, pecan nuts, treacle and spices for good (and tasty) measure. Note: Carob powder is available online or at health food speciality shops.


Serves: 9 

  • 90g wholemeal flour
  • 105g cake flour
  • 110g dark brown soft sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon carob powder
  • 1 teaspoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons treacle
  • 4 tablespoons vegetable oil
  • 2 eggs
  • 1 orange, juiced and zested
  • 1 1/2 teaspoons grated lemon zest
  • 80g raisins
  • 95g dried figs, chopped
  • 2 tablespoons poppy seeds
  • 270g grated carrots
  • 30g chopped pecans

Prep:15min  ›  Cook:1hr10min  ›  Ready in:1hr25min 

  1. Preheat the oven to 180 C / Gas 4. Grease a 25cm tube cake tin.
  2. In a large bowl, stir together the wholemeal flour, cake flour, dark brown soft sugar, cinnamon, carob, baking powder, bicarbonate of soda and salt. Make a well in the centre and pour in the treacle, oil, eggs and orange juice. Mix until the dry ingredients are moistened, then stir in the orange zest, lemon zest, raisins, figs, poppy seeds, carrots and pecans until evenly distributed. Pour into the prepared tin.
  3. Bake for 1 hour and 10 minutes in the preheated oven, or until a knife inserted into the centre of the cake comes out clean. Cool for 30 minutes before removing from the tin.

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