Carrot Cake with Cinnamon Frosting
zest and juice of 1 orange
150ml sunflower oil, plus extra for greasing
2 large eggs
140g soft light brown sugar
85g wholemeal flour
85g self-raising flour
2 tsp ground mixed spice
2 tsp ground cinnamon
1 tsp bicarbonate of soda
140g carrots, coarsely grated (roughly 2 medium carrots)
50g walnuts, chopped (plus a few halves to decorate)
For the Frosting:
200g soft cheese
50g butter, softened
85g icing sugar, sifted
pinch ground cinnamon
If you have time to do it the night before put the orange zest and juice in a bowl with the sultanas, if you don't have time on the day stir the zest, juice and sultanas together and microwave for 1 - 2 minutes.
Pre-heat the oven to 180'c/Gas Mark 4 and grease and line the base and sides of a loaf tin (don't use a sillicon tin as it expands, you'll see in the photo.) Whisk together the oil and eggs and keep to one side. Mix together the sugar, flour, mixed spice, cinnamon and bicarbonate of soda in a large mixing bowl. Add the sultanas plus any juice/zest left in the bowl, grated carrot, walnuts and whisked egg mix into the dry ingredients, then thoroughly mix with a wooden spoon. Tip into the loaf tin and bake on the middle shelf for 1 hour, or until a skewer comes out clean, then leave to cool in the tin.
Once cool remove from the tin and make the icing. Using an electric whisk beat together the soft cheese, butter, icing sugar and cinnamon until smooth (I found it took a while as there were little clumps of butter throughout.) Spread over the top of the cake and decorate with walnut halves.
Ignore the mess in the background had about a million cakes to make :)