Carrot Cake With Orange Cream Cheese Icing

If making a cake with a vegetable in it makes you feel better about yourself, then do make this carrot delight. 

I got this recipe from Rachel Allen's 'Bake' book. I've tried many recipes before and for many years I've used Mary Berry's carrot cake recipe, but I believe this is definitely the best. Without a doubt. 

It is the perfect cake to impress friends because it's not the predictable classic Victoria Sponge. You can also decorate it with flowers or candied violets to make it look a little fancy. Try it out for yourself! 

Serves 12 

2 eggs 

140ml (5fl oz) vegetable or sunflower oil

200g soft light brown sugar

300g grated carrot 

100g raisins (optional- I'm personally not a fan)

75g chopped pecans or walnuts 

180g self raising flower 

Pinch of salt 

1/2 tsp bicarbonate of soda 

1tsp ground cinnamon 

1/2 tsp freshly grated nutmeg 

1/2 tsp mixed spice

For the icing 

250g fridge cold cream cheese (I use Philadelphia)

50g butter (slightly melted) 

1tsp vanilla extract 

270g sifted icing sugar 

Finely grated zest of 1 orange 

Method 

- Preheat oven 150 Celsius/Gas mark 2. Oil and line a (12x23cm) 5x9in loaf tin. 

- Beat the eggs, oil, brown sugar, grated carrots, raisins and chopped nuts together.  I don't like raisins, so I add 75g of peacans and walnuts instead.

- Sift in all the dry ingredients and mix. 

- Pour mixture into the loaf tin and bake for 1-1 1/4hrs or until the skewer comes out clean.  I checked mine after 50 minutes and it wasn't quite ready, so left it in for a further 5 minutes and it was done, so keep an eye in it!

- Allow to cool in the tin for 5 minutes then place on wire rack to cook completely. 

- For the icing, combine the cream cheese and butter until smooth. Soft in the icing and add the vanilla extract and finely grated orange zest. It should be smooth and quite thick. When the cake is completely cool, another the icon over it with a knife. If the icing is difficult to spread, put the knife into hot water and spread. 

Top tip - if you want to be fancy, add a flower from the garden to give it some 'oomph'

- Keep in the fridge to keep the icing nice and fresh. 

Serve and enjoy!