CARROT CAKE
175g dark brown soft sugar, sifted
2 large eggs
120ml sunflower oil
200g wholemeal self raising flour
1 1/2 tsp bicarb of soda
3 tsp mixed spice
grated zest of 1 orange
200g carrots peeled and grated
175g sultanas
for syrup glaze:
juice 1/2 orange
1 dessert sp lemon juice
40g dark brown soft sugar
icing:
butter (at room temp), soft cheese (philadelphia type stuff), icing sugar, water to make smooth
Square baking tin about 25cmx15cmx2.5cm, greased and lined.
Oven at gas mk 3, 325F, 170C
1 Whisk sugar, eggs and oil for about 3mins.
2 Sift in flour, bicarb, mixed spice & tip in all the bits of bran left in the sieve.
3 Gently stir together then fold in orange zest, carrots and sultanas.
4 Pour in tin and bake on centre shelf of oven for about 35-40mins
5 When cake comes out of oven stab with a skewer all over and spoon syrup glaze on.
6 Leave cake to cool in tin
7 Mix butter, icing sugar, soft cheese to make icing. I use a bit of water to make it smooth if it's not mixing well. Use whatever quantities you prefer (i.e. more icing sugar make a sweeter one, more cheese makes it more savoury, more butter makes it more like regular buttercream)
YUMMMMMEEEEE!!!