Carrot Cake

The first time I tasted Carrot Cake was after I moved to Ireland. I loved the taste, especially the delicious Cream Cheese Icing.
But it wasn't until recently, that I started making it myself. I tried a few different recipes, adjusted a little bit and found this recipe my favourite. It's light and moist and simply delicious. For my Mother-in-Laws Birthday Cake, I cut the cake in half and put most of the Icing in the middle and some on top and sides, to stick on the Fondant Icing. I used some leftover Cream Cheese Icing as well to stick on the flowers. The White Daisies are made out of the same Fondant Icing and then I 'glued' some of Dr. Oetker's edible paper Flowers on. The cake was a big success, even with the ones who never like Carrot Cake :) I was a very happy baker :)

Ingredients:

• 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
• 1/2 tsp ground cinnamon
• 1/2 tsp freshly grated nutmeg
• 1/2 tsp mixed spice
• grated zest of 1/2 orange
• 1 tsp orange juice

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: 
You will need a 20cm (8in) round tin

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.