Carrot Cake

• 175 grams light muscovado sugar
• 175 ml sunflower oil
• 3 eggs
• 140 grams grated carrot
• 1 zest of half an orange
• 100 grams sultanas or raisins
• 175 grams self raising flour
• 1 tsp bicarbonate of soda
• 1 tsp cinnamon
• 1/2 tsp nutmeg (freshly ground is best)

1. preheat oven to 180c/350f and line a deep 9 inch cake tin with greaseproof paper
2. beat sugar and oil together to remove all lumps.
3. add eggs, carrot, raisins and orange zest.
4. combine
5. sieve together the flour, bicarb, cinnamon and nutmeg into the wet mixture.
6. fold together until smoothish
7. pour mix into the cake tin and bake for 25-30 minutes or until knife comes out clean or edges come away from tin
8. once done remove and leave to cool in a wire rack
9. carefully using a serrated bread knife to cut lengthways for filling.
10. if you're not confident just divide mix into two tins instead of one just reduce cooking time and keep checking
11. classic filling is cream cheese frosting (check my other recipe) but leave whole and dust with icing sugar to reduce the calories

sugar, sunflower oil, eggs, carrot, orange, sultanas, flour, bicarbonate, cinnamon, nutmeg

Taken from cookpad.com/us/recipes/362039-carrot-cake (may not work)