(serves 8-10)
Ingredients:
2 ½ cups self-rising flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmet
heaped ¾ cup dark brown sugar
1 1/3 cups grated carrot
4 eggs
1 cup sour cream
1 cup vegetable oil
Orange cream icing—
¼ cup cream cheese, softened
¾ ounce unsalted butter, softened
1 teaspoon grated orange zest
2 teaspoons orange juice
1 cup confectioners’ sugar
Directions:
1. Preheat the oven to 315 F. Grease a deep, 8 ½ inch round cake tin and line the base with baking paper. Sift the flour and spices into a large bowl, then stir in the sugar and carrot and mix well.
2. In another bowl, lightly beat the eggs together with the sour cream and oil. Add to the carrot mixture and stir until well combined. Spoon the batter into the cake tin and smooth the surface.
3. Bake for 1 ¼ hours, or until a skewer inserted into the center of the cake comes out clean. Remove from the oven and leave in the time for 10 minutes before turning out onto a wire rack to cool.
4. To make the orange cream icing, beat the cream cheese, butter, orange zest and juice in a bowl with electric beaters until light and fluffy. Gradually beat in the confectioners’ sugar until smooth. Spread over the cooled cake and store in an airtight container in a cool place for up to 4 days.