Serves 8-10, prep time 20 minutes, cooking time 1 hour 15 minutes
INGREDIENTS
2 free-range eggs
140ml vegetable oil
200g light brown sugar
280g grated carrots
170g raisins
170g self-raising flour
1 pinch of salt
½ tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
½ tsp mixed spice
FOR THE ORANGE CREAM CHEESE ICING
230g cream cheese
55g unsalted butter, at room temperature
1 tsp vanilla extract
285g icing sugar, sifted
Zest of an orange
Chopped walnuts
METHOD
Preheat the oven to 150ºC. Grease and line a loaf tin with greaseproof paper.
Beat the eggs in a bowl, add the oil, brown sugar, grated carrots and raisins.
Sift in the remainder of the ingredients and mix.
Pour the mixture into the tin, even out then bake for 1 hour, 15 minutes, or until a knife comes out clean.
Remove from the oven and allow the cake to cool in the tin for about 5 minutes, then tip out onto a wire rack and allow to cool.
FOR THE ICING
Combine the cream cheese and butter. Add the vanilla extract, icing sugar and finely grated orange zest.
Mix until the frosting is smooth. Using a spatula, spread the frosting evenly all over the cake.
Press the chopped nuts around the edge the cake.