Carrot Cake

Ingredients

• 175g Light Muscavado Sugar
• 175ml Sunflower Oil
• 3 lge Eggs lightly beaten
• 140g Grated Carrots
• 100g Raisins
• 100g Walnuts
• Grated zest of 1 Orange
• 175g Self Raising Flour
• 1 tsp Bicarbonate of Soda
• 2 tsp Mixed Spice

Topping

• 200g Philadelphia
• 50g Butter
• 1 tsp Vanilla Essence
• Orange Juice to taste

Instructions

Preheat oven to 180.

Oil & line the sides the of a 18cm tin.

Tip sugar into mixing bowl, add oil, eggs & lightly mix with a wooden spoon, stir in grated carrot, raisins, walnuts & orange rind. Mix flour, bicarb & spice & sift into sugar mix, lightly mix all ingredients & pour into prepared tin, bake for 45 mins.

Check cake is cooked by inserting a metal skewer through middle (it should come out clean) turn out from tin & remove paper, leave to cool. Beat all frosting ingredients together & spread over cooled cake.