The lightest and most moist carrot cake you'll ever make and so simple too. Our easy step by step instructions and pictures guide you through the process.
FOR THE CAKE
175g / 6oz Muscavado sugar
175ml / ¼ pint Sunflower oil
Three eggs, large
140g / 5oz grated carrots
90g / 3oz Raisins
Grated zest of one orange
175g / 6oz self raising flour
1 teaspoon bicarbonate of soda
1 teaspoon ground cinnamon
½ teaspoon nutmeg
FOR THE ICING
175g / 6oz icing sugar
2 tablespoons orange juice
Preheat the oven to 180C / Fan 160C / Gas 4, then oil and line the cake tin with greaseproof paper.
Put the sugar in a bowl, pour in the oil and eggs. Mix lightly together, then add the grated carrots, raisins and orange zest. Evenly mix in the rest of the ingredients for the cake mixture (not the icing). The mixture should be soft and slightly runny.
STEP 2Pour the cake mixture into the ready prepared baking tin and cook for 40 - 45 minutes until the cake feels spongy when you press the top.
Cool the cake in the tin for about 5 minutes then turn out onto a cooling wire.
You can freeze at this point.
Cooked carrot cake
Whilst the cake is cooling make the icing by mixing together the icing sugar and orange juice. The consistency should be like that of single cream.
Making icing for carrot cake
Put the carrot cake onto the serving plate and drizzle the icing diagonally over the top of the cake allowing it to run down the sides.
Cut into 12 pieces and serve with a delicious cup of tea.