Carrot Cake

Ingredients

Sugar 175g

Sunflower oil 175ml

Eggs 3

Carrots 140g

Raisins 100g

Orange zest

Flour with baking powder 175g

Baking soda 1 tsp

Cinnamon 1 tsp

Nutmeg 1/2 tsp

For the orange glaze:

Icing sugar 175g

Orange juice 2 tbsp

Preheat oven to 180°C (350°F). Grease an 18cm square pan and line it with parchment or baking paper. Combine the sugar, butter, and eggs in a bowl. Lightly beat with a wooden spoon. Add the grated carrots, raisins, and orange zest.

 Combine the flour, baking soda, and spices and sift into a bowl. Mix all ingredients until the batter is soft and almost runny.

Pour the batter into the prepared pan and bake for 40-45 minutes. The cake should spring back slightly when pressed in the center. Cool for 5 minutes, then remove from the pan, remove the parchment paper, and let cool completely on a wire rack. You can freeze it at this point.

Whip all the ingredients for the glaze until it reaches the consistency of heavy cream. Place the cake on a serving plate and drizzle the glaze over it, letting it drip down the edges. Let the glaze set, then cut into portions.

Enjoy!