Carrot cake with orange frosting

Name: Carrot cake with orange frosting
Ingredients: 175 g wholemeal flour; 2 tsp baking powder; 50 g unskinned almonds, roughly ground; 2 large eggs, forked up to break the yolks; 100 g muscovado sugar; 100 g cream cheese; Juice and finely grated zest of 1 small unwaxed orange; 1 tsp ground cinnamon; ½ tsp salt; 150 ml olive oil; 100 g carrot, finely grated; About 175 g icing sugar, sifted

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

A simple mix-and-bake cake, no beating required, this is made with ordinary olive oil – rather than extra virgin – instead of butter. The flavour of extra virgin olive oil is too raw and strong for baking, but if that’s what you have to hand, heat it to boiling point and allow it to cool before using.

Ingredients

175 g wholemeal flour
50 g unskinned almonds, roughly ground
2

Cake
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas mark 4.

Sift or toss the dry ingredients in a bowl. Mix in the wet ingredients with a wooden spoon, beating to get rid of lumps, and to make a softish mixture that drops easily from the spoon (you might need a little, water or milk).