Carrot Cake


175ml sunflower oil
140g grated carrots (about 3 medium)
75g Sugar
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 (freshly grated will give you the best flavour)
3 large eggs

175g icing sugar
1½-2 tbsp orange juice

Lightly beat the eggs, Set the Halogen oven to 180C, Oil the base and sides of an 18cm square cake tin and line with baking parchment. One  way to do this is to cut two long strips the width of the tin base then put the 2 strips crossways, covering the base and sides of the tin, with a double layer in the base.
Tip the sugar into a large mixing bowl, pour in the oil and add the beaten eggs.  Mix with a wooden spoon lightly. Stir in the grated carrots, raisins and orange rind.

Mix the flour, bicarb and spices and sift into the bowl. Lightly mix all the ingredients – stop when it is evenly mixed. The mixture will be fairly soft and almost runny.

Pour the mixture into the Lined tin and bake for 40- 45 minutes, it should feel firm and spongy 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.)

Beat together the frosting ingredients in a glass bowl until smooth – get the icing as runny as single cream. Set the cake on a plate and drizzle the icing back and forth over the top, letting it drip down the sides.

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