Carrot cake is a lot tastier than you may think. Don’t be put off by the amount of oil used either, it’s probably healthier than butter.

Ingredients

  • 175g light muscovado sugar (but you can use others)
  • 150ml sunflower oil
  • 3 large eggs, lightly beaten
  • 200g grated carrots (about 3 medium)
  • 100g raisins
  • Zest of 1 large orange, grated
  • 175g self-raising flour
  • 1 tsp bicarbonate of soda
  • 1 tsp ground cinnamon
  • ½ tsp nutmeg, grated
  • For the frosting
    • 175g icing sugar
    • 2 tbsp orange juice

Method

  • Preheat the oven to 180C/Gas 4
  • Line a 22cm circular cake tin (one with a removable bottom will help get the cake out). You can use an equivalent size square tin or a loaf tin if desperate.
  • In a large mixing bowl add the sugar and pour in the oil and eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
  • Mix the flour, bicarbonate of soda, cinnamon, nutmeg and sift into the bowl. Lightly mix all the ingredients. You’ll end up with quite a runny mix.
  • Pour the mixture into the tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. After 5-10 minutes remove from the tin and place on a wire rack to cool.
  • Mix the icing sugar and orange juice to a runny paste and cover the cake. Optionally make less paste and drizzle a pattern over the cake.

Enjoy!