Carrot Cake

Name: Carrot Cake
Yield: 12 ish
Cuisine: British
Ingredients: 160 ml sunflower oil; 3 eggs; 150 g carrot; Zest of an orange; 100 g raisins/sultanas; 175 g light muscovado sugar; 175 g self raising flour; 1 tsp Cinammon; 1/2 tsp grated nutmeg; 1 tsp bicarbonate of soda; 100 g icing sugar; Orange juice

miranda @cook_9708408

This is my mum's favourite cake and its light and moist meaning you can eat a bigger slice without being overpowered by the icing! It's also dairy free.

miranda @cook_9708408

This is my mum's favourite cake and its light and moist meaning you can eat a bigger slice without being overpowered by the icing! It's also dairy free.

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Ingredients

12 ish

160 mlsunflower oil
3eggs
150 gcarrot
Zest of an orange
100 graisins/sultanas
175 glight muscovado sugar
175 gself raising flour
1 tspCinammon
1/2 tspgrated nutmeg
1 tspbicarbonate of soda
100 gicing sugar
Orange juice

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Steps

1

Grate the carrot.
2

Preheat the oven to gas mark 4/180C. I wait for this step until I've grated the carrot or it reaches temperature too quickly! Line the tin with baking paper.
3

Combine the grated carrot with the sugar, orange zest, oil, eggs and raisins in a large bowl.
4

Add the flour, bicarb and spices. I always find freshly grated nutmeg gives more flavour.
5

Mix all the ingredients together.
6

Pour into a 18cm square baking tray and bake for roughly 40-45 minutes. The cake should be springy in the centre and a skewer should come out clean.
7

Juice half the orange.
8

Combine the orange juice with roughly 100g icing sugar- add gradually! You're looking for a consistency of double cream to drizzle over the cake
9