This moist spicy carrot cake is just packed with flavour and topped with a light orange marmalade frosting. Easy to make, less sweet but no less a fabulous tea time treat.
Carrot Cake with Orange Marmalade Frosting
For the cake:
100g pecans
220g self raising flour
1 tsp baking powder
11/2 tsp ground cinnamon
1 ¼ tsp mixed spice
½ tsp ground ginger
pinch of salt
125g light brown muscovado sugar
2 tbsp Streamline Less Sugar Thin Cut Marmalade
150ml vegetable oil
3 free range eggs, beaten
225g grated carrots
For the Frosting:
175g Light soft cheese
1 tbsp Streamline Thin Cut Marmalade
1 For the cake: Preheat the oven to 180C/fan160C/Gas 4. Parchment paper line a 900g loaf tin and set aside. Line a baking sheet with parchment paper and scatter over pecans and bake for about 10 minutes, stirring once during cooking. Remove from the heat and allow to cool. Roughly chop.
2 Sift the flour, baking powder, cinnamon, mixed spice, ginger and salt into a large bowl. In a separate bowl beat together the sugar, marmalade, oil and eggs, until well combined. Beat in the flour mixture until smooth. Fold in pecans and carrots.
3 Pour into prepared tin and bake for 50-55 minutes or until a skewer inserted into the middle comes out clean. Remove from the heat and allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
4 For the Frosting: beat together the cream cheese and marmalade. Spread over the top of the cake evenly and chill for 10 minutes and serve.
