Yummy Scrummy Carrot Cake

Remember those carrots I plucked out of the ground earlier this week?

(Pause, whilst you scroll down & find them..... Yeah those ones)

Well I do love making delicious dishes centred around my veg, so I am treating you to a tried & tasted carrot cake recipe, involving my precious carrots.

I have made this carrot cake today for numerous reasons.

1. The boyfriend is coming home for the weekend & I like to bake fatty treats for him (he needs fattening up, skinny as a rake).

2. It is one of my best friends birthdays next week, & what better reason for cake?

3. My mum has an addiction to any form of carrot cake, but especially if it is home made.

So in honour of those 3 people, here it is:

Ingredients

- 175g Light Muscovado Sugar

- 175ml Sunflower Oil

- 3 Large Eggs, Beaten

- 140g Carrots, Grated

- 100g Raisins

- Grated Zest of 1 Large Orange

- 175g Self Raising Flour

- 1 Teaspoon Bicarbonate of Soda

- 1 Teaspoon Cinnamon

- 1/2 Teaspoon Ground Nutmeg

& For the Icing

- 175g Icing Sugar

- 2 Teaspoons Orange Juice (From Above Zested Orange)

1. Preheat oven to 180C/Gas 4/Fan 160C. Oil & line the base & sides of an 18cm square baking tin with greaseproof paper.

2. Tip sugar into large mixing bowl, pour in oil & add eggs. Lightly mix with a wooden spoon, then stir in the grated carrots, raisins & orange rind.

3. Mix in the flour, bicarbonate of soda & spices. The mixture should be pretty soft, almost runny in fact.

4. Pour mixture into prepared baking tin & bake for 40-45mins (until it feels firm & springy when you press the centre). Wait for the tin to cool for a couple of minutes, then turn it out onto a wire rack & peel off the paper. 

5. Mix together the icing sugar & orange juice until smooth. Put the cake on a plate & drizzle the icing over the top. Then cut up & eat!

Om nom nom.