Carrot Cake Serves 12
2 eggs
140ml vegetable oil
200g soft light brown sugar
300g grated carrot (weight when grated)
100g raisins
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.
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