carrot and orange cake

The recipe in this post was adapted from a recipe that I found in The Australian Women's Weekly cookbook.

As it turned out, the cake was very moist and soft. In fact, it was so moist that I could not resist eating a slice even before the cake had thoroughly cooled down.

I used an 8" x 5" loaf pan. If, however, you prefer a higher loaf, do use a slightly smaller loaf pan.

INGREDIENTS

1 cup self-raising flour
1 tsp ground nutmeg
1 tsp ground mixed spice
125g butter (softened)
grated rind of 1 orange
1/2 cup castor sugar
2 eggs
1 cup raisins
1 large carrot (grated)
2 tbsp orange juice

METHOD

1. Preheat the oven to 160 degrees celsius.

2. Grease and line an 8" x 5" loaf pan with baking paper. Set aside.

3. Sift the self-raising flour, ground nutmeg and ground mixed spice in a bowl. Set aside.

4. Cream the butter, orange rind and castor sugar in a mixing bowl using an electric mixer until light and fluffy. Add the eggs, 1 at a time, beating well with each addition. Add the raisins, grated carrot and orange juice and mix well.

5. Fold in the flour mixture using a wooden spatula and mix until well blended.

6. Pour the batter into the prepared pan and bake for 1 1/2 hours or until a skewer inserted in the middle of the cake comes out clean.