Categories: cakes & cupcakes british bakes afternoon tea snacks dessert Gently spiced, beautifully moist - and brought to life with the magic of Lyle's Golden Syrup. Prep Time 40 minutes Cook Time 55-60 minutes Ingredients Servings 8-10 FOR THE CAKE 150ml (5floz) sunflower oil 150g (5oz) Lyle's Golden Syrup 3 large eggs, at room temperature 150g (5oz) self-raising flour 1 rounded tsp baking powder 1 rounded tsp cinnamon large pinch nutmeg 250g (9oz) carrots, peeled & coarsely grated to yield about 210g (7½oz) 50g (2oz) walnuts, roughly chopped 50g (2oz) raisins 1 medium orange, zested FOR THE ICING AND DECORATION 110g (4oz) Tate & Lyle Fairtrade Icing Sugar, plus extra for dusting ½ tbsp Lyle's Golden Syrup 2 tbsp orange juice 25g (1oz) walnuts, roughly chopped Instructions For the carrot cake everyone will love, just... Preheat the oven to 180°C/160° Fan, 350°F, Gas 4 - while it heats up, whisk the oil and Lyle's Golden Syrup together and then beat in the eggs. Sift over the flour, baking powder, cinnamon and nutmeg and lightly fold in until smooth - then stir in the carrots, walnuts, raisins and orange zest. Pour the mixture into a 23cm lined or greased loaf tin or a traybake. Bake on the middle shelf for 55-60 minutes (or until golden brown and a fine skewer comes out clean when poked in the middle). Leave for 30 minutes in the tin, then turn out onto a wire rack and leave to cool completely. Sift the Icing Sugar into a bowl and stir in the Lyle's Golden Syrup and orange juice to make a slightly thickened icing. Pour over the cake and scatter with the walnuts. When set, lightly dust with a little more Icing Sugar - and you're done. CHEF'S TIP Enjoy immediately, or keep for any occasion - this cake keeps well. You Might Also Like Mojito Cake Strawberry Vanilla Ice Cream Cake Lemon Curd Cupcakes Lemon Layer Cake Recipe Vegan Marble Loaf Cake Ginger & Treacle Traybake One Bowl Chocolate Cake Recipe Easy Vegan Browned Butter, Chocolate Chip and Hazelnut Traybake Vegan Raspberry Scones with Orange Zest Vegan Lemon Drizzle Cake with Orange & Clementine