Carrot Cake

Cooking time: 3 hrs

Serves 6 - 8

Ingredients

- 260g soft dark brown sugar

- 3 medium eggs

- 225ml rapeseed oil

- 260g plain flour

- 1½ tsp bicarbonate of soda

- 4½ tsp mixed spice

- 75g sultanas

- 75g chopped walnuts

- 300g carrots (grated)

For the icing:

- 200g cream cheese

- 15g icing sugar

- ¼ orange zests

Method

- Preheat your oven to 150ºC, and lightly brush two non-stick 7inch cake tins with a little rapeseed oil.

- In a large bowl mix together the sugar, eggs, spice and oil, then add the grated carrot , nuts and sultanas once combined sift in the flour and bicarbonate of soda. Mix well until fully combined.

- Bake for approximately 45 minutes. (low and slow is the trick with this cake, as we want to keep it moist).

- Once cooked, remove from the oven and leave to cool completely before you take your 2 cakes out of their tins.

- To make the icing, briskly beat the cream cheese, orange zest and icing sugar together in a large mixing bowl.

- Once the cakes are completely cool, spread the icing on top of each cake, place one cake on top of the other, then ice around the sides. Garnish with more chopped walnuts and Orange zest if desired.. and enjoy!