Carrot Cake

This is a very yummy recipe and the best bit about it is that I didn't have to modify any of the ingredients to make it dairy and soya free!!

This is quite a time-consuming recipe - however worth it for the delicious moist cake which you end up with - it is also possible to freeze before icing if required.  Otherwise it lasts a week outside the freezer - if you don't eat i before then!

175g light muscovado sugar (or light brown)
175ml sunflower oil
3 large eggs
140g grated carrots (approx 2 large)
100g raisins
grated zest of 1 lemon
175g self raising flour
1tsp bicarbonate of soda
1tsp ground cinnamon
1/2tsp grated nutmeg (or ground)

175g icing sugar
1.5 - 2tbsp lemon juice
Water - as required
1) Preheat the oven to 180 degrees.
2) Grease a 18cm square baking tin.
3) Tip the sugar into a large mixing bowl, pour in the oil and add the eggs (slightly beaten).  Lightly mix, stir in the carrot, raisins and lemon rind.
4) Mix the flour, bicarbonate of soda and spices, then sift into the bowl.  Lightly mix all of the ingredients - the mixture will be soft and slightly runny.
5) Pour the mixture into the prepared tin and bake for 40 - 45 minutes until it springs back when pressed lightly.
6) Cool in the tin for 5 minutes then place onto a cooling rack.
7) Meanwhile mix together the icing ingredients, slowly add any water (1/2 tsb at a time) until the icing slowly drizzles off the spoon.  Then drizzle the icing over the top and sides of the now cool cake as much as you wish. 

My children helped decorate this one which is why the top is entirely coated with icing, however I think the aim is for more of a lattice effect!!