Carrot cake recipe
Ingredients
230ml vegetable oil plus extra for the tin
100g natural yogurt
4 large eggs
1½ orange, zested
265g self-raising flour
335g light muscovado sugar
2½ tsp ground cinnamon
¼ fresh nutmeg, finely grated
265g carrots (about 3), grated
100g sultanas
100g walnuts or pecans, roughly chopped (optional)
100g slightly salted butter, softened
300g icing sugar
100g soft cheese
*Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl.
*Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins
*Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. Leave to cool
*beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest.Bake
