Carrot Cake Recipe

Ingredients: Serves 5

• • 3 eggs
  • 125g raw brown sugar
  • 65ml oil
  • 125g self-raising flour, sifted
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 185g carrots, peeled and finely grated
  • 60g desiccated coconut (optional)
  • 60g raisins

     For the icing:

• • 150g unsalted butter – softened
  • 325g full-fat soft cheese – softened
  • 150g icing sugar – sifted

Method:

• • Grease an 18cm cake tin then line with grease-proof paper. Whisk the eggs and sugar together until creamy.
  • Slowly whisk in the oil, then add the remaining ingredients and mix together evenly.
  • Pour the mixture into the prepared cake tin. Level the surface and bake in a preheated oven, 190°C/Gas 5, for 20 to 25 minutes, until firm to the touch and golden brown. Turn out and cool on a wire rack.
  • Beat all the icing ingredients together to make a thick cream and spread over the cooled cake.
  • Refrigerate the cake for 2.5 hours before serving.