Carrot Cake

INGREDIENTS

Ingredients
Cake Ingredients:

350g (3 cups) carrots, grated
2 tablespoon lemon juice
250g Stork Bake
250g brown sugar
Juice and zest of 1 orange
4 eggs
375g (3 cups) self raising flour
1 teaspoon baking powder
1 tablespoon cinnamon
2 tablespoon Cognac (optional)
80g (¾ cup) walnuts, roughly chopped
150g (1 cup) golden raisins / sultanas
Glaze Ingredients:

Juice of ½ orange (approximately)
350g (2 cups) sifted powdered/icing sugar (approximately)

METHOD

Cake 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. Glaze Method: 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.

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