Heat the oven to 180C/fan160C/gas 4. Oil and line the base and sides of an 18cm square cake tin with baking parchment.
2
Tip 175g light muscovado sugar, 175ml sunflower oil and 3 large beaten eggs into a big mixing bowl. Lightly mix with a wooden spoon. Stir in 140g grated carrots, 100g raisins and grated zest of 1 large orange.
3
Sift 175g self-raising flour, 1 tsp bicarbonate of soda, 1 tsp ground cinnamon and ½ tsp grated nutmeg into the bowl. Mix everything together, the mixture will be soft and almost runny.
4
Pour the mixture into the prepared tin and bake for 40-45 mins or until it feels firm and springy when you press it in the centre.
5
Cool in the tin for 5 mins, then turn it out, peel off the paper and cool on a wire rack.
6
Beat 175g icing sugar and 250 g full-fat cream cheese – you want the icing about as runny as single cream.
7
Put the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.
Ingredients
175glight muscovado sugar
175mlsunflower oil
3lightly beaten large eggs
3medium carrots coarsely grated
100raisins
1grated zest of an orange
175gself-raising flour
1tspbicarbonate of soda
1tspground cinnamon
75gwalnuts, shelled and chopped
Frosting
175gicing sugar
8halves walnut to decorate
250gfull-fat cream cheese
Directions
1
Heat the oven to 180C/fan160C/gas 4. Oil and line the base and sides of an 18cm square cake tin with baking parchment.
2
Tip 175g light muscovado sugar, 175ml sunflower oil and 3 large beaten eggs into a big mixing bowl. Lightly mix with a wooden spoon. Stir in 140g grated carrots, 100g raisins and grated zest of 1 large orange.
3
Sift 175g self-raising flour, 1 tsp bicarbonate of soda, 1 tsp ground cinnamon and ½ tsp grated nutmeg into the bowl. Mix everything together, the mixture will be soft and almost runny.
4
Pour the mixture into the prepared tin and bake for 40-45 mins or until it feels firm and springy when you press it in the centre.
5
Cool in the tin for 5 mins, then turn it out, peel off the paper and cool on a wire rack.
6
Beat 175g icing sugar and 250 g full-fat cream cheese – you want the icing about as runny as single cream.
7
Put the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.
