Ingredients
150g self-raising flour
100g ground almonds
50g raisins
50g walnut halves, roughly broken
4 tsp ground mixed spice
1 tsp bicarbonate of soda
3 large free-range eggs
100ml oz sunflower oil, plus extra for greasing
3 tbsp semi-skimmed milk
300g carrots, coarsely grated
For the frosting
150g full-fat cream cheese
1 medium orange, finely grated zest only
Method
- Advertisement -
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the base of a 20cm/8in springform cake tin with baking parchment.
- Put the flour, almonds, raisins, walnuts, mixed spice and bicarbonate of soda in a large bowl and mix thoroughly. Make a well in the centre.
- In a separate bowl, whisk the eggs, oil and milk together and stir in the grated carrot. Add the egg mixture to the dry ingredients, stirring to form a thick batter.
- Pour into the prepared tin and spread to the sides. Bake in the centre of the oven for 35 minutes, or until the cake is well risen and a skewer inserted into the centre comes out clean. Leave to cool in the tin. Take the cake out of the tin and peel off the lining paper. Put the cake on a board or plate.
- To make the frosting, stir the cheese and orange zest together. Spread evenly over the cake. Cut into small wedges to serve.
*Recipe courtesy of foodrecipes.co.za.
- Advertisement -
