Delicious Every Time - No Fail Carrot Cake!

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 15
• 175 g brown sugar (muscovado)
• 160 ml sunflower oil or 160 ml canola oil
• 3 large free range eggs, lightly beaten
• 170 g grated carrots
• 50 g mixed peel
• 50 g desiccated coconut
• 1 grated large orange, zest of
• 180 g self-raising flour
• 3 tablespoons finely chopped walnuts
• 1 teaspoon bicarbonate of soda
• 1 1/4 teaspoons ground cinnamon
• 1/2 teaspoon freshly grated nutmeg
• 1/8 teaspoon mixed spice
• 1 orange, juice of
• confectioners' sugar or icing sugar

Recipe

• 1 preheat the oven to 180c/gas 4/fan 160°c oil and line the base and sides of an 18cm square cake tin with baking parchment.
• 2 pour 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, mixed peel, coconut, nuts and orange rind.
• 3 mix the flour, bicarbonate of soda and spices, then sift into the bowl. lightly mix all the ingredients - stop as soon as you see everything is mixed together. the mixture will be fairly soft and almost runny.
• 4 pour the mixture into the prepared tin and bake for 55-65 minutes, until it feels firm and springy when you press it in the centre & comes out clean 7 dry with the toothpick test. 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.)
• 5 squeeze the orange into a small bowl & add enough sifted icing sugar to make a pourable icing - beat until smooth & the consistency of single cream. place cake on a serving plate and drizzle icing over the top, letting it drip down the sides.