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Ingredients 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) Icing 175g icing sugar 1.5 - 2tbsp lemon juice Water - as required | Preparation 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!! |