Iced Carrot Sponge Slice
1 hr 30 min.
- 3 ¼ cups carrots (peeled and grated)
- ⅔ cup unsalted butter
- 1 cup sifted self-rising flour
- 0.333 cup Golden syrup
- 0.333 cup soft light brown sugar
- 3 medium eggs
- 1 teaspoon ground cinnamon
- ½ teaspoon ground Nutmeg
- 1 pinch salt
Preheat the oven to 170°C (150°C fan) | 325°F | gas 3. Grease and line an 23 | 8” cake tin with greaseproof paper.
Combine the butter, flour, sugar, Golden syrup, eggs, ground spices and salt in a large mixing bowl and beat using an electric mixer until smooth. Add the grated carrot and fold through until incorporated.
Spoon into the prepared loaf tin and bake for 50-60 minutes until a cake tester comes out clean from the centre.
Remove from the oven and let it cool in the tin for 20 minutes. Whisk together the icing sugar with the boiling water until smooth and pourable.
Pour on top of the cake and let it set before turning out and cutting into portions.