Carrot Cake
175g muscovado sugar
175mls sunflower oil
3 large eggs, preferably organic, lightly beaten
140g grated carrots (about 3 medium)
100g raisins
Grated zest of 1 large orange
175g self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp grated nutmeg
For the frosting:
175g icing sugar
1 ½ – 2 tsp orange juice.
Pre heat the oven to 180c 160fan gas 4. Oil and line the base and sides of an 18cm
square cake tin with baking parchment.
Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix
with a wooden spoon. Stir in the grated carrots, raisins and orange rind. Mix the
flour, baking powder and spices, then sift into the bowl. Lightly mix all the
ingredients and when everything is evenly combined stop mixing. The mixture will be
fairly soft and runny. Pour the mixture into the prepared tin and bake for 40-45 mins,
until it feels firm and springy when you press it in the centre. Cool in the tin for 5
mins, then turn it out, peel off the paper and cool on a wire rack. ( You can freeze the
cake at this point.) Beat the frosting ingredients together until smooth and drizzle the
icing back and forth in lines over the top, letting it drip down the sides. This cake
cuts into 16 beautiful squares, perfect with a cuppa, enjoy.