Carrot Cake (7)


  • 140g light muscovado sugar

  • 190ml sunflower oil

  • 3 large eggs, lightly beaten

  • 140g grated carrots (about 3 medium)

  • 100g raisins

  • Some pecan nuts

  • grated zest of 1 large orange

  • 175g self-raising flour

  • 1 tsp bicarbonate of soda

  • 1 tsp ground cinnamon

  • ½ tsp grated nutmeg (freshly grated will give you the best flavour)

    For the frosting:

  • 175g icing sugar

  • 1½-2 tbsp orange juice


  1. Put raisins in a bowl, add juice from orange, leave in fridge for an hour

  2. Preheat the oven to 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways, covering the base and sides of the tin, with a double layer in the base.

  3. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.

  4. Mix the flour, bicarbonate of soda and spices, then sift into the bowl. Lightly mix all the ingredients, then add the pecan nuts – when everything is evenly amalgamated stop mixing. The mixture will be fairly soft and almost runny.

Don't let the mix stand for too long before pouring into the tin

  1. Pour the mixture into the prepared tin and bake for 70 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point.)

  2. Beat together the frosting ingredients in a small bowl until smooth – you want the icing about as runny as single cream. Set the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.