This cake is my pride and joy, carefully designed to taste as much like a slice of sunshine as a cake can. It is the perfect cake to make when people need cheering up.
– 8 oz (225g) self-raising flour
– 2 teaspoons baking powder
– 5 oz (140g) light muscovado sugar, sifted
– 4 oz (110g) carrots, peeled and finely grated
– the peel of 2 oranges, finely grated (also the juice of these oranges, squeezed with pips removed)
– 2 eggs
– 5 fl oz (150ml) sunflower oil
For the topping:
– 6 oz (170g) cream cheese
– 2 oz (50g) soft margarine
– 4 oz (110g) icing sugar, sifted
Mix the dry ingredients in a bowl, then add the eggs and sunflower oil. Stir well, add the carrot and orange peel and juice, then add the spices. (I usually use quite a lot of ginger, a bit of cinnamon and just a little nutmeg.) Spread the mixture into two (smallish) greased cake tins and bake in a pre-heated oven at 180C/350F/gas mark 4 for around 25 minutes, until slightly golden on top and springey to the touch. Leave to cool.
Blend the cream cheese, margarine and icing sugar until really soft and creamy, then chill for a little while. Stick the two halves of the cooled cake together with icing and spread generous amounts on top. Serve with a glass of freshly squeezed orange juice.