225 g self-raising flour 50 g muscovado sugar 125 g sultanas 150 g grated carrot 25 g chopped walnuts Zest of 1 orange 3 eggs
175 ml rapeseed oil
½ tsp cinnamon ¼ tsp mixed spice Pinch of bread soda Frosting:
225 g cream cheese 375 g sieved icing sugar 1 tsp vanilla extract Chopped walnuts, to decorate
Method 1. Preheat oven to 150°C/fan 140°C/Gas Mark 2. Line a 6-inch deep cake tin with a double layer of greaseproof paper.
2. Put sugar, sultanas, walnuts, carrots and orange zest into a bowl. 3. Beat the eggs and oil together and stir into the carrot mixture. 4. Sieve the flour, cinnamon, spices and bread soda together and add to the other ingredients. 5. Gently stir all ingredients well together. 6. Pour into a prepared tin and smooth down. Bake for 1 hour. 7. Test the cake by lightly pressing the centre; it should spring back and the top should be golden brown. Alternatively, insert a skewer or knife and if it comes out clean, the cake is baked.
8. Leave in tin for 15 min, then transfer to wire tray to cool. 9. For the frosting, beat all the ingredients together until smooth and creamy. Spread on top of cake and sprinkle with chopped walnuts to decorate.
