Best Food Recipes

Ingredients

180ml sunflower Oil

4 small eggs lightly beaten 

145g grated carrot

180g light muscovado sugar 

100g Raisins 

Grated zest of 2 small orange

 170g self raising flour 

1tsp bicarbonate of soda

1tsp ground cinnamon 

1/2grated nutmeg 

Method 

Preheat the oven. to 200c/Gas5/fan 165C. Oil and line the base and sides of an 20cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways covering the base and sides of the tin with a double layer in the base 

Tip the sugar into a large mixing bowl pour in the oil and add the eggs. lightly mix with a wooden spoon. Stir in the grated carrots raisins and orange rind. Mix the flour bicarbonate of soda and spices then sift into the bowl lightly mix all the ingredients when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny. 

Pour the mixture into the prepared tin and bake for 40-45 minutes until it feels firm and springy when you press it in the centre cool in the tin for 4 minutes then turn it out peel off the paper and cool on a wire rack you can freeze the cake at this point Beat together the frosting ingredients in a small bowl until smooth you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top letting it drip down the sides.