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Carrot and Orange Cake

Serves: 12

200g / 7oz plain flour
1 tsp bicarbonate of soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
200g / 7oz caster sugar
1 large orange
2 eggs
200ml / 7fl oz vegetable oil
125g / 4oz grated carrots
2 x 200g packs cream cheese
50g / 2oz icing sugar

Preheat the oven to 200C / 400F Gas Mark 6. Grease and line a 900g / 2lb loaf tin. Sift together the flour, bicarbonate of soda. baking powder. cinnamnn and salt into a bowl. Add the sugar and mix well.

Remove the rind and pith from the orange (reserve for decoration). Process the orange flesh in a food processor until it forms at pulp. Beat together with the eggs and oil. Add the dry ingredients and the grated carrot. Mix well and pour into tin. Bake for 30-35 minutes until golden. Cool in tin.

Grate half the orange rind and beat together with the cream cheese and icing sugar until smooth. Turn out cake and cover with the icing. Cut remaining orange rind into fine strips and use to decorate the caake.

TIP: lt is important not to overbeat the cream cheese and icing sugar, otherwise it will go sloppy. Just beat them together slowly until the ingredients are evenly combined, yet the mixture is still thick.