Carrot cake

Categories: May

Ingredients

• 250ml sunflower oil, plus extra for greasing
• 225g golden caster sugar
• 3 large eggs
• 225g self-raising flour
• 250g carrots, peeled
• 25g olive oil spread
• 300g half-fat cream cheese
• 25g unrefined golden icing sugar
• zest of 1 orange

Directions

1. Preheat the oven to 180˚C/fan 160˚C/gas 4. Using a pastry brush, grease a rectangular cake tin, measuring about 18 × 28cm and 2.5cm deep, with a little oil. Line the cake tin with baking paper.

2. Measure out the oil and pour into a large bowl. Add the caster sugar and mix with a large whisk for a few minutes.

3. Crack 1 egg into a small bowl, check there is no shell, then add to the sugar. Whisk until the egg disappears, then repeat with the other 2 eggs. Sieve the flour into the egg mixture, then fold the mixture together until no flour can be seen.

4. Cut the ends off the carrots, then coarsely grate. Fold the carrots into the mixture, then pour into the prepared tin and spread evenly. Bake in the oven for 40 minutes until well risen and golden. Set aside to cool in the tin.

5. Meanwhile, put the olive oil spread and cream cheese into a bowl. Mix until soft and smooth, then sieve in the icing sugar. Add half of the zest, mix, then spread over the cake. Sprinkle over the rest of the zest and cut the cake into 12 squares.

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