Lyle's Luscious Carrot Cake

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...

  1. 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.
  2. 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.
  3. 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).
  4. Leave for 30 minutes in the tin, then turn out onto a wire rack and leave to cool completely.
  5. 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.