What
225g carrots, grated
100g raisins
180ml vegetable oil
22g granular Canderel
3 large eggs
150g plain flour
1 ¼ tsp baking powder
1 ¼ tsp bicarbonate of soda
1 tsp salt
1 tsp cinnamon
¼ tsp grated nutmeg
Icing:
200g low fat cream cheese
30g softened butter
7ml orange juice
10g granular Canderel
Zest of 1 orange
Cinnamon, sieved for dusting
How
Preheat the oven to 180C/gas 4. Line a 20cm (8") cake tin.
Mix the oil and Canderel together and add the beaten eggs. Add the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg. Then stir in the grated carrots and raisins.
Pour mixture into the prepared tin and bake for approximately 50 minutes.
To check if it's done, insert a skewer into the centre of the cake. If it comes out clean, it's ready.
Transfer to a wire rack and leave to cool.
Meanwhile, make the icing, by beating together the softened butter, Canderel, orange juice and zest. Stir in the cream cheese until blended. Don't overbeat or your icing will end up watery.
When the cake is cool, spread the icing over the top with a palette knife dipped in hot water. Finish off with a light dusting of cinnamon. Gorgeous.