Top Tip:
Cool on wire rack and ice with cream cheese icing when cool.
Serves:
175
g
light muscovado sugar
175
ml
sunflower oil
3
large eggs, lightly beaten
140
g
grated carrot
100
g
raisins (or finely chopped dates)
175
g
self raising flour
1
tsp
baking soda
1
tsp
ground cinnamon
0.5
tsp
grated nutmeg
1
orange(s) (zest)
Equipment needed: Oven, cake tin/tray(s), grater & mixing bowl
Preheat your oven to 180°C fan/200°C non fan/gas mark 4.
Grease and line your cake tin(s).
Mix the sugar, oil and eggs until thick. Stir in grated carrots, raisins and grated orange zest.
Mix in the flour, baking soda and spices until just combined. The mixture will be quite runny.
Bake for around 40-45 minutes or until cake feels firm and springy when you press it in the centre.
Cool on a wire rack. Top with cream cheese icing if desired.
Cool on wire rack and ice with cream cheese icing when cool.
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