Carrot Cake

2 eggs
140ml (5fl oz) vegetable oil
200g (7oz) soft light brown sugar
300g (11oz) grated carrot (weight when grated)
100g (31/2oz) raisins
75g (3oz) pecans or walnuts, chopped (optional)
180g (61/2oz) self raising flour
Pinch of salt
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp mixed spice

For the orange cream cheese icing:
250g (9oz) cream cheese (straight from the fridge)
50g (2oz) butter, softened
1 tsp vanilla extract
275g (10oz) icing sugar, sifted
Finely grated zest of 1 orange

METHOD:

1. Preheat the oven to 150°C (300°F), Gas mark 2. Oil and line the loaf tin with greaseproof paper.

2. Beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts.

3. Sift in the dry ingredients and bring the mixture together using a wooden or large metal spoon.

4. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1-11/4 hours or until a skewer inserted into the middle comes out clean.

5. Allow to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving.

6. To make the icing, beat the cream cheese and butter together in a bowl until combined. Add the vanilla extract, icing sugar and finely grated orange zest and mix to combine. The icing should be smooth and quite thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve.