Ingredients (Serves 15)
- 180ml/61⁄2fl oz vegetable oil
- 25g/1oz granular Canderel
- 3 large eggs, beaten
- 150g/5oz plain flour, sieved
- 11⁄4 tsp baking powder
- 11⁄4 tsp bicarbonate of soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1⁄4 tsp grated fresh nutmeg
- 225g/8oz carrots, peeled and grated
- 100g/4oz raisins
- Ground cinnamon, sieved, for dusting
- For the icing
- 25g/1oz butter, softened
- 1 tbsp granular Canderel
- 1 tbsp orange juice
- Grated zest of 1 orange
- 200g/7oz low-fat cream cheese
Preheat the oven to 180°C, 350°F, Gas 4. Grease and line a 20cm/8in cake tin.
Mix the oil and Canderel together and stir in the beaten eggs, then add the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg. Add the grated carrots and raisins then mix to combine well.
Spoon the mixture into the prepared tin and bake in the preheated oven for approximately 50 minutes. To check whether the cake is cooked, insert a skewer in the centre of the cake – it should come out clean. When cooked, transfer the cake to a wire rack and leave to cool.
To make the icing, beat together the softened butter, Canderel, orange juice and orange zest, reserving a little for decoration. Stir in the cream cheese until everything is wellblended, taking care not over-beat, or the icing will become watery. When the cake is cool, spread the icing over the top using a palette knife dipped in hot water.
To finish, lightly dust the top of the cake with cinnamon and sprinkle with the reserved orange zest.