Carrot Cake

Ingredients

270g self- raising flour

300g light muscovado sugar

180ml sunflower oil

200g grated carrot

4 medium organic eggs

100g raisins

100g walnuts + some for decoration

100g desiccated coconut

100g natural yogurt

1 orange, zest

1 tsp ground cinnamon

1 tsp grated nutmeg

1 tsp vanilla extract

Small quantity of blueberries + strawberry for decoration

For the butter cream

300g icing sugar

100g unsalted butter

100g cream cheese

1 tsp vanilla

Method

• Pre heat your oven to 160C/gas and grease line the base and sides of an round tin ( I used 18cm) with baking parchment.

• In a bowl add all the wet ingredients, including oil, eggs, yogurt & vanilla and whisk for 5 minutes.

• Sieve & mix the flour, sugar, coconut, cinnamon & nutmeg

• Add the wet mix to the dry 1/3 at a time. add the carrots, raisins, walnuts, zest & combine well.

• Split the mix in two tins, (use scales to help get identical sized cakes). Bake in centre of oven for 30- 35 minutes. Stew the centre, if it comes out clean then its cooked. If not, put it back in the oven for 5 minutes and test again.

• While the cake cool in the tin make the butter cream. With a electrical whisk mix all the ingredients for 8 minutes until smooth, tick & creamy consistency

• Take the cakes out & assemble.