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Carrot and Orange Cake

Ingredients:

250ml sunflower oil

225g caster sugar

3 large eggs

225g self raising flour

250g coarsley grated carrot ( about 4 large carrots)

1 orange ( finely grated rind only)

for the icing:

50g butter

200g cream cheese (full fat or half fat both work well)

50g icing sugar sifted

1 orange ( all the rind grated and 2 tbs of the juice)

Preheat the oven to 170C. Gas mark 4.

Line a 18 x 28cm, 3cm deep cake tin with non stick baking parchment.

Whisk the oil and the sugar together, then whisk in the eggs one at a time.

Add the flour, orange zest and coarsley grated carrot, folding in gently.

Pour into the prepared cake tin and bake for 40 minutes until golden and a skewer inserted comes out clean.

Leave in the tin to cool for 15 minutes before turning out onto a wire cooling rack.

To make the icing, beat together the softened butter and cream cheese until light and fluffy.

Beat in the icing sugar, orange zest and juice.

When the cake is cold, remove the lining paper and cover the top of the cake with the icing.

Decorate with grated orange zest.