Spiced Carrot Cake
Makes 12 slices
250ml/9fl oz/1 cup sunflower oil, plus extra to grease
225g/8oz/1 cup light muscovado (brown) sugar
4 medium (US large) eggs
225g/8oz/2¼ cups self-raising (self-rising) flour
a pinch of salt
½ tsp each ground mixed spice, nutmeg and cinnamon
340g/12oz carrots, grated
For the frosting
50g/2oz/4 tbsp butter
225g/8oz/1½ cups cream cheese
25g/1oz/¼ cup icing (confectioner’s) sugar
grated zest of 1 orange
1 Preheat the oven to 180°C/350°F/Gas 4. Butter two 18cm/7in sandwich tins and line the bases with parchment paper.
2 Beat the oil and muscovado sugar together until well mixed, then beat in the eggs, one at a time. Sift the flour, salt and spices over the top and fold in gently. Fold in the carrots.
3 Divide the mixture between the prepared tins and bake in the oven for 30–40 minutes until golden, well risen and a skewer inserted into the centre comes out clean. Leave in the tins for 10 minutes, then turn out and cool a wire rack.
4 To make the frosting, beat the butter and cream cheese until light and fluffy. Sift in the icing sugar, add the orange zest and beat until smooth.
5 Remove the lining paper from the cakes and spread one-third of the frosting over one cake. Sandwich together with the other cake. Spread the remaining frosting on top.