As soon as i saw this recipe, i knew i just had to bake it. Lightly spiced, speckled with nuts and raisins, topped with cream cheese icing. It's also quick, shortening the time from bowl to mouth.Considering, I'm meant to be revising; That's a good thing.
For this recipe i have cut it into four, but i recommend if your not a fan, of too much icing, just keep it in two halves ; Which means you would have to halve the icing. I also added a bit of lemon juice to the icing, to cut through the sweetness and compliment the lemon in the cake.
220ml sunflower oil
225g caster sugar
225g self-raising flour
1 tsp baking powder
200g grated carrot( with excess water squeezed out)
150g chopped mixed nuts
2 tsp mixed spice
zest of 1 lemon
zest of 1 orange
1. preheat oven to 160°
2.put all of the ingredients into a bowl and combine until all the flour is incorporated
3.pop the mixture into cake tins and bake for 30-40 mins or until well risen, golden brown and a skewer comes out clean.
4.allow to cool before slicing.
Ingredients for the cake
450g icing sugar, sifted
400g cream cheese
zest of 2 oranges
walnut halves and ground cinnamon to finish
1. rub the butter into the icing sugar(just like you rub butter into flour for scones)
2. add cream cheese and zest, and mix until smooth.