Prep
40 minsBake
55-60 minsServes
10+Difficulty
MediumAbout
Gently spiced, beautifully moist - and brought to life with the magic of Lyle's Golden Syrup.
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.
Ingredients
1
FOR THE CAKE
Sunflower oil
Lyle’s Golden Syrup
Egg
Room temperature
Self raising flour
Baking powder
Cinnamon powder
Nutmeg
Carrot
Peeled & coarsely grated to yield about 210g
Walnuts
Roughly chopped
Raisins
Orange zest
FOR THE ICING AND DECORATION
Fairtrade Tate & Lyle Icing Sugar
Lyle’s Golden Syrup
Orange juice
Walnuts
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Our Syrups
Ideal for baking and toppings, and a perfect companion for pancakes and porridge.
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