Carrot cake

I have tried various recipes for Carrot cake and have been disappointed many times, I find many far to sweet.

I can't remember where I found this one, but like it and have tweaked it to my own taste.

You will need:

An 8 Inch cake tin-I used a silicone one

Set oven to 180-Gas 4

150 ml sunflower oil

130 g light soft brown sugar

4 eggs

200g SF wholemeal flour

1 tsp bicarb

1/2tsp salt

3 tsp cinnamon

1tsp fresh grated nutmeg

zest of an orange

100g sultanas

200 g grated carrot

220 ml orange juice 

Lightly toasted pecans or walnuts for decorating-of which I had none!

For the icing

200g tub full fat cream cheese or mascarpone icing sugar,

140 g Icing sugar
30 g butter
 1 tsp lemon juice
1/2 tsp vanilla extract

Grease and line cake tin.

Put the sunflower oil, eggs and sugar into a large bowl. I have my little helper today :)

Cracking eggs

 Whisk on high until well combined, then add the sifted flour, bicarb, salt and spices, fold in gently, then add remaining ingredients.

  Pour into a cake tin and bake for 1 hr or until after testing your skewer comes out clean. turn out onto a wire rack to cool.

Whisk all the icing ingredients together until smooth and creamy.

Tongue out concentrating!

  Spread onto the cooled cake, and decorate with the toasted nuts.

Enjoy!