Carrot & Orange Cake

Ingredients

200g / 7oz plain flour
1tsp bicarbonate of soda
1tsp baking powder
1tsp cinnamon
½ tsp salt
200g / 7oz caster sugar
1 large orange
2 eggs
200ml / 7floz vegetable oil
125g / 4oz grated carrots
2 x 200g packs of cream cheese
50g / 2oz icing sugar

1. Preheat the oven to 200°C / 400°F / Gas mark 6, grease and line a 900g/2lb loaf tin, sift together the flour, bicarbonate soda, baking powder, cinnamon and salt into a bowl, add sugar and mix well.
2. Remove the rind and pith from the orange (reserve for decoration). Process the orange flesh in a food processor until it forms a pulp. Beat together with the eggs and oil, add the dry ingredients and the grated carrot, mix well and pour into tin. Bake for 30-35 minutes until golden. Cool in tin.
3. Grate half the orange rind and beat together with the cream cheese and icing sugar until smooth. Turn out cake and cover with the icing. Cut remaining orange rind into fine strips and use to decorate the cake.

NB. It’s important not to overbeat the cream cheese and icing sugar. Otherwise it will go sloppy. Just beat until the ingredients are evenly combined, yet the mixture is still thick.

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