Recipe Inspiration

Orange Frosted Carrot Cake 12 squares  

225 g (8 oz) Be-Ro Self Raising Flour
1 x 2.5 ml spoon (½ tsp) ground mixed spice
150 g (5 oz) soft dark brown sugar
150 g (5 oz) carrots, peeled and grated
2 medium eggs
150 ml (¼ pint) corn or sunflower oil
2 x 15 ml spoon (2 tbsp) milk
To finish:
50 g (2 oz) butter
2 x 15 ml spoon (2 tbsp) orange juice
½ orange, grated rind only
225 g (8 oz) icing sugar
Cake Basics
Creaming Method
Rubbed in Method
Cake Remedies

1 Heat oven to 180C, 350F, Gas Mark 4. Grease and line the base of an 28 x 18 cm (11 x 7 inch) oblong tin.
2 Place the flour and mixed spice in a large bowl and mix thoroughly. Stir in sugar and carrots. Make a well in the centre and add the eggs, oil and milk. Beat well with a wooden spoon until evenly blended.
3 Place in the prepared tin and bake for 40 minutes. Turn out from the tin and cool on a wire rack.
4 Melt the butter, orange juice and rind in a saucepan, beat in the icing sugar until smooth. Swirl over the cake and cut into 12 squares.