My favourite carrot cake

I have to say that before I never think I could make any carrot cake. I was watching Mary Berry's programe has in inspired me. I love the carrot cake and Mary Berry's carrot cake was the first one that I made and I was very happy about it. I wasn't like the banana in her cake though so I did some researched on google about it and it has came out with the one that I love it.

I printed the recipes but as I need to keep it as my reference and I knew where to look for as my blog is my bookshelf. The recipe is very easy to make.
Here is my carrot cake recipe.

Yummy Scrummy Carrot Cake

Ingredients
1. 175g  light muscovado sugar
2. 175ml sunflower oil
3. 3 large eggs, lightly beaten
4. 140g grated carrots
5. 100g raisins
6. grated zest of 1 large orange
7. 175g self-raising flour
8. 1 tsp bicarbonate soda
9. 1 tsp ground cinnamond
10. half of tsp grated nutmeg ( I used the ready one from the jar as I never see the real nutmeg|)

for the frosting
1. 175g icing sugar
2. 1 and half to 2 tbsp orange juice.


1. Preheat the oven to 180C/Gas 4/fan 160C Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this it to cut two long strips the width of the tin and put east strip crossways, covering the base and side of the tin, with a double layer in the base.

2. Tip the 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, raisins and orange rind.

3. Mix the flour, bicarbonated of soda and spices, then sift into the bowl. light mix all the ingredients- when everything is evenly amalgagamated stop mixing. The mixture will be fairly soft and almost runny.

4. Pour the mixture into the prepared tin and bake for 40-45 minutes, until it feels firm and springy when you press it in the centre. Cool in the tin for 5 minutes, then  turn it out, peel off the paper and cool on th a wire rack.

5. Beat together the frosting ingredients in a small bowl until smoth- you want the icing about as runny as single cream. Set the cake on  a serving plated and boldly drizzle the icing back and forth in a diagonal lines over the top, letting it drip down the sides.

I have to say a big thank  you to the person who has gives all of us to be able to share this wonderful carrot cake..