Ingredients

•          175g light muscovado sugar
•          175ml sunflower oil
•          3 large eggs, lightly beaten
•          140g grated carrot (about 3 medium)
•          100g raisins
•          1 large orange, zested
•          175g self-raising flour
•          1 tsp bicarbonate of soda
•          1 tsp ground cinnamon
•          ½ tsp grated nutmeg (freshly grated will give you the best flavour)
•          175g icing sugar
•          1½-2 tbsp orange juice
•          STEP 1

For the frosting

Method

Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of an 18cm square cake tin with baking parchment.

•          STEP 2

Tip the sugar, sunflower oil and eggs into a big mixing bowl. Lightly mix with a wooden spoon. Stir in the carrots, raisins and orange zest.

•          STEP 3

Sift the flour, bicarbonate of soda, cinnamon and nutmeg into the bowl. Mix everything together, the mixture will be soft and almost runny.

•          STEP 4

Pour the mixture into the prepared tin and bake for 40-45 mins or until it feels firm and springy when you press it in the centre.

•          STEP 5

Cool in the tin for 5 mins, then turn it out, peel off the paper and cool on a wire rack. (You can freeze the cake at this point if you want to serve it at a later date.)

•          STEP 6

Beat the icing sugar and orange juice in a small bowl until smooth – you want the icing about as runny as single cream. Put the cake on a serving plate and boldly drizzle the icing back and forth in diagonal lines over the top, letting it drip down the sides.