This elegantly simple cake doesn't need to try too hard to be absolutely delicious.
Preparation Time:10 minutes
Cooking Time:60 - 75 minutes
Level of Difficulty:Easy
- 2 eggs
- 140ml (5fl oz) vegetable oil
- 200g (7oz) soft light brown sugar
- 300g (11oz) grated carrot (weight when grated)
- 100g (31/2oz) raisins
- 75g (3oz) pecans or walnuts, chopped (optional)
- 180g (61/2oz) self raising flour
- Pinch of salt
- 1/2 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp mixed spice
- For the orange cream cheese icing:
- 250g (9oz) cream cheese (straight from the fridge)
- 50g (2oz) butter, softened
- 1 tsp vanilla extract
- 275g (10oz) icing sugar, sifted
- Finely grated zest of 1 orange
- You will need a 13 x 23cm (5 x 9in) loaf tin
- 1. Preheat the oven to 150°C (300°F), Gas mark 2. Oil and line the loaf tin with greaseproof paper.
- 2. Beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts.
- 3. Sift in the dry ingredients and bring the mixture together using a wooden or large metal spoon.
- 4. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1-11/4 hours or until a skewer inserted into the middle comes out clean.
- 5. Allow to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving.
- 6. To make the icing, beat the cream cheese and butter together in a bowl until combined. Add the vanilla extract, icing sugar and finely grated orange zest and mix to combine. The icing should be smooth and quite thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve.
- Rachel's Baking Tip:
- Un-iced, this cake is also delicious sliced and buttered.