The cinnamon and nutmeg gives the cake real flavour and the orange icing will satisfy the sweet tooths amongst you! A delightful combination of ingredients.
Serves : 12 Prep/Cooking Time : 1hr 15mins
Tip : To line the tin, lightly oil the inside of the tin, base and sides with a pastry brush, then cut 2 long strips with width of the tin and place each of these strips crossway so that they cover the base and sides of the tin. Put a double layer in the base.
Preheat the oven to 180°C.
Oil and line a 8in Square Loose Bottom Cake Tin with baking parchment.
Using a large mixing bowl, add the sugar, the oil and then add the eggs and lightly mix with a wooden spoon.
Stir in the carrots, raisins and orange zest.
Now sift the flour, bicarb and spices in the bowl and mix gently until all the ingredients are blended together and the mixture is soft, almost runny.
Pour the mixture into the tin and bake for around 40 minutes until it feels springy and firm to the touch when you press the centre of the cake. You could also use a fine skewer - just push it into the centre of the cake and if it comes out clean, it is ready. If not, leave in the oven for another 5 minutes.
Remove from the oven and leave it in the tin for a couple of minutes. Push the cake from the bottom to release the loose bottom and your cake will come out beautifully.
Place on a wire cooling rack and peel off the paper.
Beat the icing sugar and orange juice together until smooth, then add the zest. The icing should coat the back of a spoon.
Drizzle over the cake, running the icing to and fro to form lines and let it dribble down the side too.
If there is any left(!), store in an airtight container to keep the cake moist.