Carrot Cake

Lovely light moist pan bake with light icing.

• Ready In: 50 mins
• Serves: 12

Ingredients

• 6  ounces light brown sugar
• 6  fluid ounces  sunflower oil
• 3  eggs, beaten
• 5  ounces carrots, grated
• 4  ounces raisins (optional)
• 1  orange, zest of, grated
• 6  ounces self-rising flour
• 1  teaspoon bicarbonate of soda
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon fresh nutmeg, grated

• ICING

• 6  ounces icing sugar
• 1 -2  tablespoon  orange juice

Directions

1. Preheat oven 180 degrees Celsius, gas 4.
2. Oil a 9 x 13 baking tin.
3. Mix the sugar, oil and eggs lightly.
4. Stir in the carrots, (I use shredded instead of grated), raisins and zest of orange.
5. Stir in flour and bicarbonate of soda.
6. Add cinnamon and nutmeg.
7. Pour into tin.
8. Bake 40 to 45 minutes in middle of the oven.
9. When cooled, mix icing sugar and orange juice into a thick paste and coat cake.