Carrot cake

• 300g plain flour
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 200g brown sugar
• 150g pecan nuts (or walnuts)
• 4 egg
• 250ml oil
• 1 orange (zested)
• 1 lemon (zested)
• 200g carrot
• 125g butter (unsalted)
• 50g icing sugar
• 250g cream cheese

Step 1

Preheat the oven to 150ºC / 300ºF / gas mark 2.
Use a 20cm x 10cm deep cake tin and line if it is not non-stick.

Step 2

Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar.

Step 3

Finely grate the carrots. Preferably, use a zester to get the zest from the lemon and orange. You are trying to just remove the outer layer and not the white pith.

Step 4

Beat the eggs and add the oil, zest and grated carrots.

Step 5

Take the nuts and break them into smaller pieces

Step 6

Fold the liquid mixture into the flour mixture. Add the nuts, breaking them into smaller pieces first. Spoon the mixture into the tin. Shake the tin slightly so the mixture lies flat.

Step 7

Bake for 1 hour 20 minutes or until a skewer comes out clean. Leave to cool and then transfer to a wire rack.

Step 8

For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until its thick but spreadable.

Step 9

Spread a thick layer on top of the cake.

Step 10

Cut a slice and enjoy!