Deluxe carrot cake

Serves: 8

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Total Time: 135

Prep Time: 30

Cook Time: 105

• For the cake
• 225  sunflower oil, plus extra to grease
• 225 gram(s) light muscovado sugar
• 4 medium eggs
• 225 gram(s) self-raising flour
• 1 teaspoon(s) bicarbonate of soda
• 1 teaspoon(s) each mixed spice and ground cinnamon
• 1  orange
• 150 gram(s) sultanas
• 200 gram(s) carrots, coarsely grated
• 50 gram(s) each walnuts and stem ginger, chopped
• For the frosting
• 600 gram(s) (1lb 5oz) cream cheese
• 200 gram(s) icing sugar, sifted
• Finely grated zest of 1 orange

Method

1. Preheat oven to 170 C (150 C fan) gas mark 3.
2. Grease and line base and sides of a 20.5cm (8in) cake tin with parchment paper. Whisk oil, sugar and eggs in a large bowl until smooth. Stir in flour, soda and spices. Finely grate zest of orange and add to mixture with juice from only half the orange. Add sultanas, carrots, walnuts and ginger and mix well.
3. Spoon mixture into prepared tin and bake for 30min. Cover cake with foil and bake for a further 1hr 15min, or until a skewer inserted into the centre comes out clean. Leave to cool for 5min in tin, then remove and cool on a wire rack.
4. To make frosting, mix all the ingredients together in a bowl. Cut cooled cake in two and use half the frosting to sandwich together. Spread remaining frosting over top and decorate with marzipan carrots.
5. To make marzipan carrots colour 75g (3oz) marzipan with orange food colouring and 15g marzipan with green food colouring. Divide orange marzipan into 12; shape into cones. Mark ridges with a cocktail stick. Divide green marzipan into 12; shape into fronds and stick on to carrots.
   
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