Terry's Chocolate Orange Carrot Cake
- 175g Soft light brown sugar
- 120ml Sunflower oil
- 3 Medium free-range eggs, beaten
- 225g Carrots, grated
- Grated zest and juice of 1 orange
- 175g Wholemeal self-raising flour
- 1 tsp Baking powder
- 1 tsp Ground cinnamon
- ½ tsp Grated nutmeg
- White or milk Terry’s Chocolate Orange segments to decorate
- For the Icing
- 180g White Terry’s Chocolate Orange segments
- 100g Unsalted butter, softened
- 30g Icing sugar
- Grated zest of 1 orange
Preheat the oven to 180°C/160°C fan/gas mark 4. Lightly oil a 20cm round cake tin and line with baking parchment.
In a food mixer or food processor, beat the sugar, oil and eggs until well blended. (Alternatively, use a hand-held electric whisk.) Beat in the grated carrots and orange zest and juice. Sift in the flour, baking powder and spices and mix thoroughly.
Pour the cake mixture into the lined cake tin and smooth the top. Bake in the oven for 45 minutes, or until well risen and a skewer inserted into the centre comes out clean. Leave the cake to cool in the tin.
To make the icing melt the White Terry’s Chocolate Orange segments. Bring a small pan of water to the boil and remove from the heat. Put the Terry’s Chocolate Orange segments in a heatproof bowl and place it over the pan without letting the bowl touch the water below. Stir the segments occasionally with a flat-bladed knife until the chocolate softens and melts then set aside.
Use a hand-held electric whisk to beat the butter and icing sugar together until fluffy. Add the orange zest and melted chocolate and beat until smooth.
Spread the icing over the top and sides of the cake and decorate with Chocolate Orange segments. Keep in a sealed container in the fridge for three to four days.
Try: For a bit of a change, add some shredded coconut to the cake mixture or sprinkle some over the frosting to add a splash of grand mariner to the icing – or stir in some chopped Terry’s Chocolate Orange to the cake mixture before baking.
