350g (3 cups) carrots, grated
2 tbsp lemon juice
250g Stork Baking Margarine
250g brown sugar
Juice and zest of 1 orange
375g (3 cups) self-raising flour
1 tsp baking powder
1 tbsp cinnamon
2 tbsp Cognac (optional)
80g (¾ cup) walnuts, roughly chopped
150g (1 cup) golden raisins / sultanas
Juice of ½ orange (approximately)
350g (2 cups) sifted powdered/icing sugar (approximately)
Step by step method
- Preheat the oven to 180°C. Grease a square baking tin (12 x 12 inches) and dust it with flour.
- Place the grated carrots into a bowl and drizzle with the lemon juice and stir.
- Cut the Stork Bake into small pieces and put it into a bowl. Add the sugar and beat with an electric whisk or by hand until the mixture becomes light and fluffy.
- Add the eggs one by one to the mixture. Proceed with adding the orange juice, the orange zest, and Cognac and keep mixing on low speed.
- In a separate bowl mix the flour with the baking powder and the cinnamon. Add the dry ingredients to the mixture. Keep mixing until all ingredients are well blended.
- Add the carrots, the walnuts and the sultanas. Stir with a spatula to mix all ingredients. Pour the mixture into your prepared tin.
- Bake for approximately 70 minutes or until a skewer, inserted into the middle of the cake, comes out clean (this means the cake is cooked). Once cooked, remove from the tin and leave to cool completely on a wire rack.
- Put the orange juice in a bowl and slowly add the powdered sugar. Stir constantly with a whisk until you get the right consistency. Drizzle the cold cake with glaze.
- If you like, you can decorate with carrots made of marzipan or fondant.