Ingredients
| 175 g | light muscovado or soft brown sugar |
| 175 ml | sunflower oil |
| 3 | large eggs, lightly beaten |
| 140 g | grated carrots (about 3 medium) |
| 100 g | raisins |
| 1 | large orange grated zest of |
| 175 g | self-raising flour |
| 1 tsp | bicarbonate of soda |
| 1 tsp | ground cinnamon |
| ½ tsp | grated nutmeg (freshly grated will give you the best flavour) |
| Frosting | |
|---|---|
| 125 g | unsalted butter at room temperature |
| 50 g | icing sugar |
| 250 g | cream cheese |
Method
- Preheat the oven to 180℃ (fan 160℃).
- Oil and line the base and sides of an 18 cm square cake tin with baking parchment.
- Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon.
- Stir in the grated carrots, raisins and orange rind.
- Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients until evenly amalgamated. The mixture will be fairly soft and almost runny.
- Pour the mixture into the tin and bake for 40 to 45 minutes, until it feels firm and springy.
- Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack.
(You can freeze the cake at this point.)
- Cream cheese frosting: For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Spread a thick layer on top of the cake.
Notes
- Ingredient amounts don’t need to be exact.
- May need to bake longer and at a lower temp in a loaf tin. Two small loaf tins cook for same amount as a large square tin.
- Tested successfully with gluten free flour