Carrot Cake Serves 12
140ml vegetable oil
200g soft light brown sugar
300g grated carrot (weight when grated)
75g pecans or walnuts, chopped (optional)
180g self raising flour
Pinch of salt
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp mixed spice
For the orange cream cheese icing:
250g cream cheese (straight from the fridge)
50g butter, softened
1 tsp vanilla extract
275g icing sugar, sifted
Finely grated zest of 1 orange
You will need a 13 x 23cm (5 x 9in) loaf tin.
Preheat the oven to 150°C (300°F), Gas mark 2. Oil and line the loaf tin with greaseproof paper.
Beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts.
Sift in the dry ingredients and bring the mixture together using a wooden or large metal spoon.
Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1-1¼ hours or until a skewer inserted into the middle comes out clean.
Allow to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving.
To make the icing, beat the cream cheese and butter together in a bowl until combined.
Add the vanilla extract, icing sugar and finely grated orange zest and mix to combine. The icing should be smooth and quite thick.
Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out.
Cut into slices to serve.