• 175ml/6 fl oz sunflower oil, extra for greasing
  • 175g/6oz light muscovado sugar
  • 3 eggs
  • 175g / 60z grated carrots
  • 85g/ 3oz sultanas
  • 55g/ 2oz pecan nuts
  • Grated rind of an orange
  • 175g/6oz self raising flour
  • 1 tsp ground cinnamon
  • ½ tsp grated nutmeg
  • ½ tsp grated nutmeg
  • Frosting: 100g/3and a half oz icing sugar
  • Frosting: 100g/3and a half oz icing sugar

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Great for parties, picnics and delicious too!
Preheat the oven to 180celsius/350F or Gas mark 4. Grease and line the base of a 23cm square cake tin.
In a large bowl beat together the oil, muscovado sugar and eggs, Stir in the grated carrots sultanas, pecans and orange rind.
Sift together the flour, bicarbonate of soda, cinnamon and nutmeg, stir evenly into the carrot mixture.
Now spoon the mixture into the prepared cake tin and bake in the preheated oven on middle shelf for approx. 40-45 mins, until well risen and firm to the touch. Then remove the cake and place on a wire rack for 5 mins then turn out onto the wire rack and let it cool.
Now for the frosting; combine the soft cheese, icing sugar and orange juice in a bowl beating until smooth. Spread over the cake and your done.