This is my mum's favourite cake and its light and moist meaning you can eat a bigger slice without being overpowered by the icing! It's also dairy free.
Grate the carrot.
Preheat the oven to gas mark 4/180C. I wait for this step until I've grated the carrot or it reaches temperature too quickly! Line the tin with baking paper.
Combine the grated carrot with the sugar, orange zest, oil, eggs and raisins in a large bowl.
Add the flour, bicarb and spices. I always find freshly grated nutmeg gives more flavour.
Mix all the ingredients together.
Pour into a 18cm square baking tray and bake for roughly 40-45 minutes. The cake should be springy in the centre and a skewer should come out clean.
Juice half the orange.
Combine the orange juice with roughly 100g icing sugar- add gradually! You're looking for a consistency of double cream to drizzle over the cake
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