- 200g/7oz unsalted butter
- 280g/10oz light brown muscovado sugar
- 4 large free-range eggs
- 1 tsp Grand Marnier
- 320g/11¼oz all purpose flour
- 4 tsp baking powder
- 1 ½ tsp salt
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp ground cloves
- ½ tsp ground nutmeg
- 320g/11¼oz grated carrots
- optional 170g/6oz pecan nuts, toasted and chopped
- 1 orange, zest and juice only
- powdered sugar
Preheat the oven to 180C/160C Fan/360F/Gas 4. Grease and line the base of two 9in cake pans.
Grate the carrots and add the juice and zest of one orange. If using nuts, add them here.
Melt the butter in a saucepan then whisk in the sugar, eggs and orange oil until smooth and well combined.
Sift the flour, baking soda and ground spices into a large mixing bowl. Stir in the salt and baking powder.
Fold the butter mixture into the dry ingredients until combined. Fold in the carrot mixture.
Pour the mixture into the prepared tins and bake for 50 minutes to 1 hour, or until a skewer comes out clean when inserted into the middle (check after 40 minutes and cover the top of the cake if the cake is browning too fast).
Leave to cool in the pans for a few minutes then transfer to a wire rack to cool completely.
Finish with a sprinkle of powdered sugar on top of the cakes and enjoy.
Ian's Colossal Carrot Cake