The secret to this bright and flavourful carrot cake is a tin of mandarin oranges! Serve plain or top with your favourite cream cheese icing.
4 people made this
375g plain flour
400g caster sugar
2 1/2 teaspoons bicarbonate of soda
2 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon ground nutmeg
225g grated carrots
1 (298g) tin mandarin oranges, drained
300ml vegetable oil
2 teaspoons vanilla extract
1 teaspoon grated orange zest
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Method Prep:15min › Cook:40min › Ready in:55min
Preheat oven to 180 C / Gas 4. Grease a traybake tin or baking dish.
Whisk flour, sugar, bicarbonate of soda, ground cinnamon, salt and nutmeg together in a bowl. Beat carrots, mandarin oranges, oil, eggs, vanilla extract and orange zest into flour mixture with an electric mixer until mixture is smooth, about 2 minutes; pour cake mixture into prepared baking dish.
Bake in the preheated oven until a skewer inserted into the centre of the cake comes out clean, 40 to 50 minutes.