Carrot Cake

1. 1
   Preheat oven to 180°C (160°C fan).
2. 2
   Oil and line two 20cm cake tins.
3. 3
   Whisk oil, yoghurt, eggs, vanilla and orange zest.
4. 4
   Mix flour, sugar, cinnamon, nutmeg and a pinch of salt.
5. 5
   Combine wet and dry ingredients.
6. 6
   Stir in carrots, raisins and half the nuts.
7. 7
   Divide mixture between tins.
8. 8
   Bake for 25–30 minutes until a skewer comes out clean.
9. 9
   Cool in tins.
10. 10
    Beat butter and sugar until smooth.
11. 11
    Add soft cheese gradually and mix until creamy.
12. 12
    Sandwich cakes with half the icing.
13. 13
    Spread remaining icing on top and finish with nuts.

Add the soft cheese gradually to stop the icing splitting.

Use freshly grated carrots for moisture

Don’t overbake — keeps cake soft

Best eaten at room temperature