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