Carrot Cake
Prep: 10-15 mins, Cook: 40 mins + cooling time
Ingredients:
175g Light Brown Soft Sugar
175g Sunflower Oil
175g Self-Raising Flour
3 Large Eggs, beaten
140g Grated Carrots (1 large one)
100g Raisins
Zest of 1 Orange
1 tsp Bicarbonate of Soda
1 tsp Ground Cinnamon
1/2 tsp Grated Nutmeg
For the frosting:
175g Icing Sugar
1-2 tbsp Orange Juice
Method
1. Preheat the oven to 180C (160C for fan ovens) and butter and line a medium sized tin.
2. Add the sugar, oil and eggs to a large mixing bowl and lightly mix with a wooden spoon.
3. Stir in the grated carrot, raisins and orange zest.
4. Mix the flour, bicarb and spices and then sift into the bowl. Lightly mix until everything is combined.
5. Pour the mixture into the prepared tin and bake for 40-45mins.
6. For the frosting: Beat together the sugar and juice in a small bowl until smooth. If the frosting is really runny add more sugar and if it's too thick add some more orange juice. Once the cake has cooled drizzle the icing over the cake.