Yummy Scrummy Carrot Cake

Materials

175g/6oz light muscovado sugar
175ml/6fl oz sunflower oil
3 large eggs, lightly beaten
140g/5oz grated carrot (about 3 medium carrots)
100g/4 oz raisins
grated zest of 1 large orange
175g/6oz self-raising flour
1 tsp bicarbonate of soga
1 tsp ground cinnamon
1/2 tsp grated nutmeg (freshly grated will give you the best flavour)

FOR THE FROSTING
175g/6oz icing sugar
1 1/2 -2 tbsp orange juice

Takes 1 1/4 hours/ Serves 15

How to do

1 Preheat the oven to 180 C/Gas 4 /fan oven 160 C. Oil and line the base and sides of an 18cm/7tin square cake tin. Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix, then stir in the grated carrots, raisins and orange rind.
2. Mix the flour, soga and spices, then sift into the bowl. Lightly mix all the ingredients.
3. Pour the mixture into the prepared tin and bake for 40-50 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 a wire rack.
4. Beat together the frosting ingredients in a small bowl until smooth. Set the cake on a serving plate and drizzle the icing over the top. Leave to set, then cut into slices.

*Quoted from 101 cakes & bakes, published by BBC

Again, 準備要作的食譜，在搬家前享受一下Baking樂趣...