This moist light muscovado carrot cake is an ideal spring time treat, whether it be an Easter celebration or simply enjoyed with a warm cup of tea. This cake is bursting with flavour from hints of mixed spices, coconut, walnut and carrot, the caramel undertones of Billington's light muscovado sugar and drizzled with a sweet, zesty orange syrup. And if that wasn't enough it is topped with a fluffy cream cheese frosting with a refreshingly twist of lime running through it. Simply moreish!
Preheat the oven to 180°C (160°C fan /gas mark 4) and prepare two 7" circular sandwich tins.
Sift together the flour, baking powder, spices and salt into a large bowl. Stir in the light muscovado sugar, breaking down any lumps followed by the chopped walnuts, grated carrot and dessicated coconut.
Finally stir in the eggs and sunflower oil and mix until just combined. Divide the mixture evenly between the 2 prepared tins and place into the oven.
Bake for 30-35 minutes or until a skewer comes out clean when inserted into the centre. Remove from the oven.
Make the orange syrup by heating together in a small pan the orange juice and light muscovado sugar until all the sugar has dissolved and a syrup formed. Brush the top of the warm cakes with the orange syrup whilst still in the tins. Leave to cool in the tins before turning out onto a wire rack.
To make the icing beat together the softened butter and cream cheese before sifting in the icing sugar. Beat well together and finally stir in the lime zest and juice.
To assemble the cakes place a layer of icing on the base of one of the cakes before sandwiching together with the other cake and spreading the remaining icing over the top. Decorate with chopped pistachios and lime zest as desired.
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