Yummy scrummy carrot cake with cinnamon frosting

Put the kettle on, I'll serve you up a slice of the ultimate classic, frosting-topped carrot cake. It's beautifully simple to bake...

I love BBC Good Food and always head over to their site for classic cake recipes – why try and fix something that isn't broken?

You will need:

zest and juice 1 orange

50g sultanas

150ml sunflower oil, plus extra for greasing

2 eggs

140g soft light brown sugar

85g wholemeal self-raising flour

85g self-raising flour

2 tsp each ground cinnamon and ground mixed spice

1 tsp bicarbonate of soda

140g carrots, coarsely grated

50g walnuts, chopped, plus a few halves to decorate

For the icing

200g soft cheese

50g butter, softened

85g icing sugar, sifted

Pinch ground cinnamon

Method:

1). Mix the zest, juice and sultanas in a bowl and microwave for 1-2 mins. (You can soak your sultanas over night if you'd prefer)

2). Preheat your oven at 180C

3). Whisk oil and eggs together. Then, mix the sugar, flours, mixed spice, cinnamon and bicarb in another bowl. Add the sultanas with any juice and zest, grated carrot, walnuts.

4). Next, whisked the egg mixture into the dry ingredients and mix thoroughly. 

5). Grease your baking tin and bake for an hour, or until your knife comes out clean. 

6). Once the cake has cooled, beat together soft cheese, butter, icing sugar and cinnamon until smooth. Cover your cake with frosting and decorate with cinnamon (or walnuts and shredded carrot).

Not the most low-calorie of cakes at 592kcals,

but super tasty and worth baking – don't buy another in store again!

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