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Carrot Cake

 

INGREDIENTS

 

Zest and juice of 1 large orange

170g sultanas

150g walnuts, roughly chopped

300g self-raising flour

2 level teasps mixed spice

75g desiccated coconut

11/2 teasps bicarbonate of soda

3 eggs, large

250g soft brown sugar

220ml vegetable oil

350g carrots, peeled and grated

   

Topping

100g butter, softened

100g icing sugar

1 tbsp lemon juice

Vanilla essence

300g soft cream cheese

 

 

DIRECTIONS

 

1. Preheat the oven 160c or Gas mark 3.
2. Grease a 28cmx25cm roasting tin and line with baking paper.
3. Put orange zest, juice and sultanas in a bowl and leave for 20 mins.
4. Put nuts on a baking tray and bake in the oven for 8 mins.
5. Sift the flour, spice and bicarbonate of soda into a bowl with the coconut and half of the nuts.
6. Whisk the eggs, sugar and oil until the sugar starts to dissolve. Stir in the sultanas, juice, carrots and flour mixture.
7. Put in the tin and bake for 1 hour.
8. Leave to cool in the tin for 10 mins, then transfer to a wire rack to go cold.
9. Beat the butter and icing sugar, then stir in the lemon juice, a few drops of vanilla essence and cream cheese.
10. Spread on the cake and sprinkle with the remaining nuts.
11. Cut into slice to serve.