In spite of the name, Carotino oil contains no carrots although this cake does! Carotino’s distinctive name comes from the high level of carotene (Pro-Vitamin A) it contains – the nutrient which give vegetables like carrots their vibrant colour.
Using Carotino oil makes this one of the most luscious carrot cake recipes you’re likely to come across!
- 175g/6.2 oz dark brown soft sugar, sifted
- 2 large eggs at room temperature
- 120ml/4.1 fl. oz Carotino oil
- 200g/7.1 oz wholemeal self-raising flour
- 1½ teaspoons bicarbonate of soda
- 3 rounded teaspoons mixed spice
- Grated zest of 1 orange
- 200g/7.1 oz carrots, peeled and coarsely grated
- 175g/6.2 oz sultanas
- 110g/3.9 oz cream cheese
- 50g/1.8 oz butter
- 1 teaspoon grated lemon rind
- 225g/8 oz icing sugar
Begin by whisking the sugar, eggs and oil together in a bowl using an electric hand whisk for 2-3 minutes. Then sift together the flour, bicarbonate of soda and the mixed spice into the bowl, tipping in all the bits of bran which are left in the sieve. Stir this together, and then fold in the orange zest, carrots and sultanas. After that, pour the mixture into the prepared tin and bake on the middle shelf of the oven for 35-40 minutes (At gas mark 180°C /356ºF /gas mark 4) until it is well risen and feels firm and springy to the touch when pressed in the centre. Allow the carrot cake to cool before adding frosting
Allow the cheese and butter to stand at room temperature until softened. Place in a bowl with lemon rind and beat until creamy. Gradually add the icing sugar, beating well with each addition. Add the frosting to the cooled carrot cake, decorating it with the back of a fork.