Spiced carrot syrup cake

Yummy Spiced carrot syrup cake Recipe

If this is rabbit food, then we’re all hopping mad for this spiced-up version of carrot cake.
A deliciously moist carrot cake with aromatic spices and a drizzle of sweet orange syrup.
Spiced carrot syrup cake
Prep Time : 0:20 | Cook Time : 0:55 | Total Time : 1:15 | Serving : 8 person.


  • 90g (1/2 cup) sultanas

  • 2 tablespoons orange juice

  • 150g (1 cup) self-raising flour, sifted

  • 100g (1 cup) almond meal

  • 140g (2/3 cup, firmly packed) brown sugar

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground nutmeg

  • 1/2 teaspoon ground cloves

  • 150g unsalted butter, melted, cooled

  • 2 eggs, lightly whisked

  • 2 (about 330g) carrots, peeled, coarsely grated

  • 2 teaspoons finely grated orange rind

  • Double cream, to serve

Orange syrup

  • 60ml (1/4 cup) honey

  • 2 tablespoons orange juice

  • 2 teaspoons orange zest


  • Step 1

    Preheat oven to 180C. Grease and line the base and side of a 22cm (base measurement) round springform cake pan.

  • Step 2

    Combine sultanas and orange juice in a bowl. Set aside to develop the flavours.

  • Step 3

    Meanwhile, combine the flour, almond meal, sugar, cinnamon, nutmeg and cloves in a large bowl. Make a well in the centre. Add the butter, egg, carrot, orange rind and sultana mixture. Stir until combined. Spoon into the prepared pan and smooth the surface. Bake for 50 minutes or until a skewer inserted into the centre comes out clean. Cool in pan for 10 minutes.

  • Step 4

    To make the orange syrup, place the honey and orange juice in a small saucepan over medium heat. Cook, stirring, for 1-2 minutes or until the honey melts. Bring to the boil. Simmer for 3 minutes or until thickened. Stir in the orange rind. Pour the mixture over the cake. Set aside for 30 minutes to cool. Serve with cream

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