Citrus, Sulatana and Carrot Cake

    Citrus, Sulatana and Carrot Cake


    9 people made this

    This is a great cake that is predominately a carrot cake but also has great citrus flavours coming from orange and lemon; it also contains sultanas.

    Serves: 18 

    • 250g butter, softened
    • 1 cup (220g) white sugar
    • 1 cup (185g) brown sugar
    • 4 eggs
    • 2 tablespoons orange zest
    • 1 tablespoon lemon zest
    • 2 tablespoons orange juice
    • 3 tablespoons fresh lemon juice
    • 4 cups grated carrots
    • 1 1/2 cups (185g) plain flour
    • 1 1/2 cups (200g) wholemeal flour
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon salt
    • 1 cup coarsely chopped walnuts
    • 1 cup sultanas

    Preparation:15min  ›  Cook:1hour30min  ›  Ready in:1hour45min 

    1. In a large bowl cream the butter with the sugars. Beat in the eggs then the citrus zest and juices. Stir in the carrots.
    2. Stir together the flours, baking powder, cinnamon and salt. Beat the flour mixture into the carrot mixture.
    3. Stir in the walnuts and sultanas. Turn the batter into a greased and floured ring tin.
    4. Bake at 180 degrees C for about 90 minutes or until it tests done with a toothpick. Transfer to a cake rack to cool.

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