Carrot cake with cream cheese icing

A moist spiced carrot cake with raisins and a tangy cream cheese topping.

Ingredients

• 250 g Self-raising flour
• 200 g Soft brown sugar
• 200 ml Vegetable oil
• 3 Eggs
• 250 g Carrots, finely grated
• 100 g Raisins
• 5 g Ground cinnamon
• 180 g Cream cheese
• 150 g Icing sugar
• 50 g Butter, softened

Method

1. Heat the oven to 180°C (160°C fan) and line a 20cm square tin.
2. Whisk the sugar, oil and eggs together, then stir in the carrots and raisins.
3. Fold in the flour and cinnamon until no streaks remain, then spoon into the tin.
4. Bake for 40 minutes, until risen and firm. Leave to cool completely.
5. Beat the butter and icing sugar, then beat in the cream cheese briefly, just until smooth. Spread over the cake and cut into squares.