Carrot Orange Cake

A version of carrot cake with orange that is a family favourite! This is actually a very low-fat recipe and it tastes great. You could possibly make this as muffins, but adjust the cooking time accordingly.

Carrot Orange Cake Recipe

INGREDIENTS:

3½ cups all purpose white flour (500 gm / 17½ oz)

2 tsp baking powder (10 ml)

1 tsp baking soda (5 ml)

1 tsp ground cinnamon (5 ml)

1/2 tsp nutmeg (3 ml)

2 cups shredded raw carrots (240 gm / 8½ oz)

1/2 cup butter (125 gm / 4½ oz)

3/4 cup brown sugar (120 gm / 4¼ oz)

3 eggs

3/4 cup orange juice (180 ml / 1/3 pint)

1 tbsp grated orange rind (15 ml)

1/2 tsp salt (3 ml)

1 cup chopped walnuts (100 gm / 3½ oz)

METHOD:

Heat oven to 350°F or 180°C.

Grease and flour a bundt pan.

Sift together the flour, baking powder, soda, salt, cinnamon and nutmeg and set aside.

Cream the butter and sugar together in mixer bowl and then add the eggs gradually and beat at high speed for 3 minutes.

Add flour mixture, alternating with the juice, beating constantly.

Stir in the rind, carrots and walnuts.

Spoon into the baking pan and cook for 45 minutes until a toothpick inserted in the middle comes out clean.

Allow to cool for ten minutes before removing from the pan.

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