Scrummy carrot cake

Carrot cake with orangey cream cheese frosting


175g light brown sugar
175ml sunflower oil
3 large eggs
140g grated carrot
100g sultanas or raisins
175g self-raising flour
1tsp bicarbonate of soda
1tsp ground cinnamon
1/2 tsp grated nutmeg
zest of 1 large orange

300g full-fat cream cheese
100g  icing sugar
juice of 1 large orange


  1. Preheat the oven to fan 160C. Grease and line an 18cm square cake tin.
  2. Tip the sugar into a large bowl, add the oil and eggs and gently mix. Stir in the grated orange rind, carrots and sultanas.
  3. Mix the flour, soda and spices and sift into the bowl. Stir until combined. Mixture will be soft and runny.
  4. Pour into the tin and bake for 40-45 minutes until firm and springy. Cool for 5 minutes in the tin and then turn out to cool.
  5. To make the frosting, bring the cream cheese to room temperature and beat it to make it soft. Stir in the orange juice then beat in the icing sugar. The frosting will look runny, but it will hold itself. Spread on the cake and decorate it as you like.