Yummy Scrummy Carrot Cake

Makes 16 slices
Calories: 175 kcal/serving

BBC Good Food

Ingredients

90g light muscovado sugar
90ml sunflower oil
3 large eggs , lightly beaten
140g grated carrots (about 3 medium)
100g raisins
grated zest of 1 large orange
175g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp grated nutmeg

(For an extra-rich version use 175g sugar and 175ml oil)

For the frosting

100g icing sugar
1½-2 tbsp orange juice

Method

  1. Preheat the oven to 180C. Oil and line the base and sides of an 18cm square cake tin with baking parchment (2 strips with double layer in the base).

  2. 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.

  3. Mix the flour,bicarb and spices, then sift into the bowl. Lightly mix all the ingredients. The mixture will be fairly soft and almost runny.

  4. Pour the mixture into the prepared tin and bake for 40- 45 minutes, until it feels firm and springy when you press it in the centre. 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.)

  5. Beat together the frosting ingredients in a small bowl until smooth (like single cream). Drizzle the icing back and forth in diagonal lines letting it drip down the sides.

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