Carrot Cake. Lush.

Compiled from different recipes (as usual!!) with a bit of my own tinkering too. Main credit goes to Monsieur Rankin. And Becky Boo.

• 250g unsalted butter
• 4 eggs
• 375g soft brown sugar
• grated rind 2 oranges
• 450g carrots grated
• Juice of 1 orange
• 250g plain flour
• 1tsp vanilla extract
• 150g chopped pecans
• 2 tsp bicarbonate of soda
• 1 tsp mixed spice
• 1 tsp salt
• About 150g mixed raisins and sultanas (just kinda threw some in!!)

FOR TOPPING

• 225g philidelphia (other brands are available)
• 65g butter
• 400g icing sugar
• 1tsp vanilla essence

Preheat oven to 180C or gas 4

Grease 9 inch cake tin

Beat butter, sugar and orange rind.

Slowly add the eggs beating well

Fold in carrot, pecans and fruit

Add vanilla extract and orange juice

Fold in sift flour, mixed spice, salt and bicarb

Bake for 45 - 60 minutes

NB I had too much mixture left so experimented and made some carrot cake muffins!!

For topping, beat the butter and cream cheese until smooth. Add the icing sugar and vanilla essence. Lavish over cake indulgently and enjoy. Yum yum.

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