A beautiful moist Olive Oil cake. Perfectly matched in flavour with freshly grated carrot and plump raisins steeped in orange juice and zest.
Zest of one medium orange
3 tablespoons (approx) of orange juice
125g self raising flour
100g wholemeal self raising flour
Half teaspoon ground mixed spice
150g soft dark brown sugar
200g grated carrots ( approx. two medium carrots)
2 medium eggs (lightly beaten)
½ teaspoon vanilla extract
150ml Extra Virgin Olive Oil
100g butter softened
50g Orange flavoured Sugar and Crumbs Icing sugar ( sieved)
180g Full fat cream cheese
In a small bowl, mix together the raisins, orange zest and orange juice. Leave to one side to plump up the raisins. About 20 – 30 mins
Preheat the oven to 170deg fan assisted. Grease and line the base of a shallow 29cm x 19 cm oblong tin or similar. At least 2cm/1ins deep.
Sieve the flour and spices together into a large mixing bowl.
Add the sugar and carrots. Mix until well combined.
Make a well in the centre and add the olive oil, eggs, vanilla extract and orange juice soaked raisins. Add any residual orange juice that hasn’t been soaked up by the raisins.
Mix together with a wooden spoon or spatula, until well combined and evenly mixed.
Pour the cake mixture evenly into the prepared tin. Bake for 25 -30 mins in the centre of the oven or until baked. Testing the centre of the cake, in different areas, with a skewer until it comes out clean.
Leave in the tin to cool completely.
Using an electric mixer. Mix together the butter and icing sugar until light and fluffy.
Using a wooden spoon or spatula add the cream cheese. Mix until just combined.
Do not over beat or the mixture will become too runny.
When the cake is completely cooled, spread the frosting over the top.
Add a decorative zig zag pattern using a fork.
Keywords: Olive Oil, Carrot, Raisins, Orange Frosting