175g dark brown sugar
175 ml light olive oil
2 large eggs, beaten
150g grated carrots
50g grated sweet potato
a few drops orange extract
juice of 1/2 a satsuma or clementine
175g self raising flour
1 tsp bicarbonate of soda
1 tsp cinnamon
1/2 tsp grated nutmeg
for the icing:
a few tablespoons of icing sugar mixed with the juice of the remaining half of a Satsuma
1. Preheat the oven. Line and grease your square cake pan. Get all your ingredients ready, peel and grate the carrots and sweet potato.
2. Mix the sugar, oil and eggs and combine well in a bowl.
3. Stir in the grated carrots and sweet potato, raisins, orange extract and juice and mix well.
4. In a separate bowl, mix the flour, bicarb of soda and spices. Sift into the wet mixture and stir until all the ingredients are combined well. Do not overmix.
5. Pour the mixture into the prepared tin and bake for 40 to 45 minutes at 180°C.
6. Prepare the icing whilst the mixture is baking and drizzle onto the cake as soon as it comes out of the oven.
This cake was so spongy and comforting. The added sweet potato turns the flavour of this classic cake up another notch. I was so pleased to serve this sweet treat to my family as baking with olive oil and vegetables makes me think it is almost healthy for them!