Carrot Cake with Cinnamon Icing

Carrot Cake with Cinnamon Icing


Shopping List:

The zest and the juice of 1 Orange
50 gr sultanas

If you have the time for it, put the orange zest and juice in a bowl with the sultanas and leave them overnight. If not blitz them in the microwave for about 1 minute.

150 ml sunflower oil
2 eggs, free range
140 gr light brown sugar
85 gr wholemeal self-raising flour
85 gr self-raising flour
2 teaspoons each ground cinnamon and mixed spice
1 teaspoon bicarbonate of soda
140 gr carrots, grated
50 gr walnuts, chopped

For the topping:

200 gr soft cheese
50 gr butter, softened
85 gr icing sugar, sifted
a pinch of ground cinnamon
walnut halves to decorate

Preheat your oven to 180C. Grease or spray and line your loaf tin. Whisk the eggs together with the oil. In a seperate large bowl mix together the sugar, flours, mixed spice, cinnamon and the bicarbonate of soda. Add the sultanas and the juice, grated carrot, walnuts and the egg mixture to the dry ingredients. Thoroughly mix with a wooden spoon. Pour it into your prepared tin and bake it in your preheated oven for about 1 hour until your skewer comes out clean. Leave the cake in the tin to cool.

When your cake has cooled properly turn it out onto your wire rack take of the paper and prepare the icing. Beat together the soft cheese, butter, icing sugar and cinnamon until nice and smooth. Put some paper towel underneath your wire rack and decorate your cake by spreading the icing over it and put some walnut halves on top.



                                                             "Enjoy"