[recipe] all in one carrot and orange zest cake I always seem to crave carrot …

[recipe] all in one carrot and orange zest cake ?

I always seem to crave carrot cake when the temperature drops, I guess the lightly spiced flavours make me feel all warm and cosy! I made a carrot and blood orange version last year (recipe in highlights); absolutely delicious, but this one is even easier as it’s all done in one bowl and it uses oil instead of butter.

My DMs were pinging when I posted this on stories so here’s the recipe, originally inspired by one I saw on bbcgoodfood but swapped about a little to suit my tastes: I used wholegrain spelt flour in this for a little extra depth but regular plain flour would be fine, the nuts and raisins can be swapped too, it’s very versatile!

PREP
Preheat oven to gas 4/180c/180f
Line the base of a 23cm springform cake tin with parchment and lightly grease the sides (use a smaller tin if you want it taller and adjust the cooking time – I like the extra surface area for icing!)

WET INGREDIENTS
Mix these all in one bowl, incorporating a little air:
Approx 175g crated carrot (about 1 large one)
75g light muscovado sugar
70g golden caster sugar
Zest from 1 medium orange (reserve a little for the icing)
170ml sunflower/veg oil
3 medium eggs

DRY INGREDIENTS
Fold these into the wet ingredients:
170g wholemeal spelt flour
1tsp baking powder
1/2tsp bicarbonate of soda
1tsp cinnamon powder
1tsp mixed spice powder (the one I used blends cinnamon, coriander seed, nutmeg, clove, pimento, ginger)
40g chopped nuts (I used pecans here)
45g green raisins (you can use regular or leave them out)

Once everything is combined pop it into the lined and greased tin and into the oven for around 35mins, until golden brown and a wooden skewer comes out clean. Remove from the tin and cool completely on a wire rack.

Whist it cools make the icing using 2 heaped tbsps cream cheese and as much sieved icing sugar as you like (I added about 4tbsps for my sweet tooth!). Don’t forget to add the reserved orange zest too! Refrigerate to thicken it a little whist the cake cools. Spread the icing onto the cooled cake and add a little sprinkle of nuts over the top. Slice and serve ?