Seville Orange Carrot Cake

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  • Vegetarian Recipe

  • This recipe makes 6 texas muffin pan sized cakes. 
  • Please note the individual cakes are really so filling – you may like to suggest you share!
  • A cream cheese icing with lemon juice and dotted small diced apricots, nuts and small diced dried figs is a super contrast to the rich moist cake.

INGREDIENTS

  • 1/2 cups brown sugar (loosely packed)
  • 140 ml canola oil
  • 1 tsp salt
  • 3 medium eggs (at room temperature)
  • 1 1/2 cups or 120g grated carrot
  • 1/2 cup Anathoth Farm Seville Orange Marmalade
  • 1 tsp vanilla essence
  • 1 cup wholemeal flour
  • 2/3 cup plain flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon

METHOD

  1. Preheat oven to 175ºC.  Grease and paper line a tray of Texas muffin pans.
  2. Mix the first seven ingredients in a bowl.
  3. Sift and add the next five ingredients and combine gently till just blended - do not over mix.
  4. With a soup ladle fill the Texas muffin pans with mix.
  5. Bake for 40-45 minutes or until the skewer comes out cleanly when tested.
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