2 eggs
150 ml sunflower or vegetable oil
200 g soft light brown sugar
300 g peeled and grated carrots carrots, (weight when grated)
75 g pecans or walnuts, chopped
175 g self-raising flour
1/2 tsp bicarbonate of soda
1 tsp cinnamon
1 tsp mixed spice
A pinch of salt
For the icing
100 g cream cheese
1 orange, zested
200 g icing sugar, sifted
preparation:
1. Preheat the oven to 150C/130C fan/gas 2. Line the base and sides of a 900g loaf tin with baking parchment, with the paper coming above the sides of the tin to enable the cake to be lifted out easily.
2. Whisk the eggs in a large bowl to break them up, then whisk in the oil, sugar, grated carrots and chopped nuts. Sift in the remaining ingredients and bring the mixture together using a wooden or large metal spoon.
3. Pour the mixture into the prepared loaf tin, smoothing the surface with a palette knife. Bake in the oven for between 1 hour and 1 hour 15 minutes, or until a skewer inserted into the centre of the cake comes out clean.
4. Allow to cool in the tin for about 5 minutes, then carefully lift the cake out of the tin with the lining paper. Peel away the baking parchment and place on a wire rack to cool down fully before you ice it.
5. For the icing: Beat all the ingredients together, then use a palette knife to spread evenly over the cake.
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