Carrot Cake

Freshly made carrot cake explodes with flavour. It is bursting with an array of flavourful spices, soft sultanas and burst of fruit All that rich, moist and chewy goodness is topped off with soft gooey icing enhanced with citrusy lemon


175 g light Muscovado Sugar
175 ml Sunflower Oil
3 large Eggs, lightly beaten
140 g grated Carrot
70 g Sultanas
Zest of 1 large Lemon
175 g Self-Raising Flour
1 Tsp Bicarbonate of Soda
1 Tsp Ground Cinnamon
1 Tsp grated Nutmeg
1 Tsp Groungd Ginger

For the drizzle icing

175 g Icing Sugar
1½-2 Tbsp Lemon Juice


Heat the oven to 180C
Oil and line the base and sides of a cake tin with baking parchment
Tip the Muscovado Sugar, Sunflower Oil and beaten Eggs into a big mixing bowl
Lightly mix with a wooden spoon
Stir in Carrots, Raisins and grated zest of Lemon
Add the Self Raising Flour, Bicarbonate of Soda, Ground Cinnamon, Ground Ginger and grated Nutmeg into the bowl
Mix everything together, the mixture will be soft and almost runny
Pour the mixture into the prepared tin and bake for 40-45 mins or until it feels firm and springy when you press it in the centre
Cool in the tin for 5 mins, then turn it out and cool on a wire rack
Beat the Icing Sugar and Lemon Juice in a small bowl until smooth
Put 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.