140ml (5fl oz) Vegetable oil
200g (7oz) Soft light
300g (11oz) Grated carrot (weight when grated)
100g (3 ½ oz) Raisins
75g (3oz) Pecans or walnuts, chopped (optional)
180g (6 ½ oz) self-raising flour
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 :
250g (9oz) cream cheese (straight from the fridge)
50g (20z) butter, softened
1 tsp vanilla extract
275g (10oz) icing sugar, sifted
Finely grated zest of 1 orange
1 Preheat the oven to 150 oc (300 of), Gas mark 2. oil and line the loaf tin with greaseproof paper.
2 Beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts.
3 Sift in the dry ingredients and bring the mixture together using a wooden or large metal spoon.
4 Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1 – 1 1/4 hours or until a skewer inserted into the middle comes out clean.
5 Allow to cool in the tin for about 5 minutes before removing . Cool completely on wire rack before serving.
6 To make the icing, beat the cream cheese and butter together in a bowl until combined. Add the vanilla extract, icing sugar and finely grated orange zest and mix to combine. The icing should be smooth and quite thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve.Share and Enjoy: