Carrot, Seville Orange & Fig Cake


400g all purpose cake flour
4g baking powder
2g baking soda
1g salt
2g ground cinnamon
1g ground nutmeg
1g ground cloves
200g eggs (4)
200g sugar
270g brown sugar
240g vegetable oil
390g Barker’s Professional Seville Orange & Fig Breadshot
115g butter melted
60g full fat milk
15g vanilla extract
20g crystallised ginger (finely chopped)
6g orange zest
400g grated carrots
100g pecans (chopped)


Pre-heat oven to 180°C.  Weigh out all the dry ingredients. Sieve and set aside.

Beat the butter and sugars for 3 minutes on medium speed using a mixer fitted with a paddle.

On low speed add the eggs one at a time, blending well after each addition.  Then on low speed add the orange juice, orange zest and Barker’s Professional Seville Orange & Fig Breadshot.

Add the sieved, dry ingredients and milk in three alternating turns. 

Deposit 1200 grams into a paper lined cake tin. Bake at 180°C for approximately 90 minutes.

Remove from tin and cool on a cooling rack. Ice with an orange flavoured icing once completely cool.


Makes 1 cake at 1200 grams.



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