Ingredients

  • For the cake:
  • 3 eggs
  • 150ml Vegetable oil
  • 200g Light brown sugar
  • 1 tsp Ground cinnamon
  • 1 tsp Freshly grated nutmeg
  • 340g Grated carrots
  • 100g Raisins
  • 100g Chopped walnuts
  • 200g Self-raising flour
  • 1/2 tsp Bicarbonate of soda
  • For the Orange blossom icing:
  • 70g Kerrygold Pure Irish Unsalted Butter
  • 300g Cream cheese
  • 300g icing sugar , sifted
  • Zest of one orange
  • 1 tsp Orange blossom water

Directions

Preheat the oven to 180°C and oil and line a 13 x 23cm loaf tin with greaseproof paper.
  1. For the carrot cake: beat the eggs in a large bowl, then add the oil, brown sugar, cinnamon, nutmeg, grated carrot, raisins and chopped walnuts.
  2.  Sift in the rest of the dry ingredients and bring the mixture together using a wooden or large metal spoon until well combined. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1 hour 15 minutes, or until a skewer inserted into the middle comes out clean. If you’re using a ceramic baking dish then you’ll need to add 15 minutes to the cooking time.
  3. Remove from the oven and allow the cake to cool in the tin for about five minutes before removing. Cool completely on a wire rack before serving.
  4. For the orange blossom icing: beat the cream cheese and butter together in a bowl until well combined. Add the icing sugar, orange blossom water and finely grated orange zest and mix until the frosting is smooth and thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out.
  5. Decorate with orange zest on top of the icing.

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes

Main courses

Christmas Turkey butters

Cream together the butter with all of the ingredients using the back...

Desserts

Berry Shortbread

Great shortbread never goes unnoticed. The quintessential buttery biscuit deserv...

Serves 8-12 hearts
Sides & Nibbles

Hummus

Begin by draining the chickpeas and peeling the garlic....

Desserts

Rhubarb & Strawberry Sponge Pudding

Dessert doesn’t need justification but if anyone asks, this recipe has two of...

Serves 4 - 6
At home with Kerrygold

pan fried sea bream

Start the sauce first. Add you wine, shallots, bay leaf and thyme in...

Desserts

Apple Tart

The sublime supper favourite, homemade apple tart evokes childhood memories of g...

Serves 6 - 8
Seasonal

Hazelnut Toffee Buttercrunch

Shane Smith's hazelnut toffee buttercrunch recipe serves 8 - 10. Pr...

see more