Carrot Cake


zest and juice 1 orange
70g sultanas
200ml sunflower oil, plus extra for greasing
3 eggs
190g soft light brown sugar
120g wholemeal self-raising flour
120g self-raising flour
3 tsp each ground cinnamon and ground mixed spice
1.5 tsp bicarbonate of soda
190g carrots, coarsely grated
70g walnuts, chopped, plus a few halves to decorate
Stir the zest, juice and sultanas together and microwave on Medium for 1-2 mins.
Heat oven to 180c and grease and line the base and sides of a 20cm round deep tin. Whisk together the oil and eggs. Mix together the sugar, flours, mixed spice, cinnamon and bicarb in your largest mixing bowl. Add the sultanas with any juice and zest left in the bowl, grated carrot, walnuts and whisked egg mixture into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hr, or until a skewer comes out clean. Cool the cake in the tin.
300g icing sugar, sifted
50g unsalted butter, at room temperature
125g cream cheese, cold
pinch ground cinnamon
Once cool, remove from the tin and make the icing. With an electric whisk, beat together the soft cheese, butter, icing sugar and cinnamon until smooth
Split the cake in half, spread the bottom half of the cake with the frosting. Place the other half on top. Cover the top cake with the frosting. Finish with walnut halves.

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