Carrot Cake & Orange Glaze
A moist brown sugar loaf with orange speckled carrot with the addition of spices adds an earthy tone to the light as air loaf. The zesty orange glaze adds an element freshness to the loaf.
Equipment
- Large mixing bowl
- Whisk
- Sieve
- Electric hand beater
- Spatula
- Baking tin (8x4 inches) - (or what you have but this will affect the cooking time. Larger the pan, lesser the cooking time and smaller the pan higher the cooking time)
- Spoon/Offset palette knife to decorate
Ingredients
Cake
- 145 gm Flour
- 160 gm Brown sugar
- 85 gm Walnuts coarsely chopped
- ½ tsp Cinnamon powder
- ½ tsp Baking powder
- ½ tsp Baking soda
- 2 nos Eggs
- 1 tsp vanilla
- 150 ml Vegetable oil
- 130 gm gm Carrot grated
Orange Glaze
- 5 gm Butter room temperature
- 200 gm Icing sugar sifted
- 3-4 tbsp Orange juice
- 1/2 tsp vanilla
Instructions
- Preheat your oven to 170°Deg C and line a cake tin with oil and baking Paper. I used an 8 x 4 inch loaf tin.
- In a large bowl whisk the eggs and sugar until it has gotten lighter in color and the sugar is dissolved.
- Add the oil and vanilla whisk again until smooth.
- Add all your dry ingredients and grated carrot into the batter and using a spatula fold the batter together until combined.
- Transfer batter to the prepared baking tin and bake at 170 Deg C for 23-25 mins until risen, golden brown and a tooth pick inserted comes out clean.
- While the cake is cooling, make the glaze by whisking the icing sugar, vanilla and 3 tbsp of the orange juice together. Add the butter into the glaze and whisk until smooth. If the glaze is too thick and not at a dripping consistency add the last tbsp of range juice.
- Once the cake is cooled using a spoon drizzle the glaze over the top and garnish with toasted walnuts (optional).
- Slice and serve with a cup of tea.
Notes
Note: I used some left over salted caramel for the top of the loaf.