Carrot cake

This is such a delicious cake and actually not too unhealthy (if you discount the icing). I originally picked up the recipe in South Africa about 20 years ago and I've gradually adapted it to our tastes. I'm guessing a lot of people might find it's not sweet enough, but for me it's perfect. I've cut the amount of sugar in the cake itself by at least a half from the original recipe (and the carrots do contain plenty of sugar too of course). The last time I baked it I only used 4 ounces of sugar, but 6 ounces is a good compromise. The icing has a lot of sugar and balances the sweetness in the whole cake. You could make the mixture up in muffin cases and skip the icing for a pretty healthy snack.

For the cake:

• 8 oz/225g self raising flour
• 1 tsp ground cinnamon
• 2 tsp ground mixed spice
• 1/2 tsp salt
• 4oz/113g sunflower spread or softened butter
• 4 - 6oz (113g - 170g) brown sugar, depending on how sweet you like your cake
• 50ml sunflower oil
• 2 tbsp water
• 4 eggs, beaten
• 1/2 tsp vanilla essence
• 4oz/113g chopped walnuts
• 10oz / 285 g raw carrots

For the icing:

• 1.5 oz /42g softened butter, preferably unsalted
• 6 oz /170g icing sugar
• 2 tbsp lemon juice (or to taste)

1. Preheat the oven to 180C/350F/gas mark 4 and grease a large loaf tin, or 9 inch square deep pan.
2. Peel and grate the carrots (easy in a food processor with the grating attachment).
3. Whisk together the flour, spices and salt.
4. Beat margarine/butter, oil, sugar and water until light and creamy.
5. Add the eggs one at a time, and the vanilla, beating well each time.
6. Fold in the flour mixture until just combined
7. Gently stir in the carrots and walnuts.
8. Spoon the mixture into the prepared tin and bake for about 45 minutes, until a skewer inserted into the centre comes out clean.
9. Turn out onto a cooling rack and allow to cool completely before icing.
10. Beat the icing ingredients together in a bowl until smooth.
11. Spread the icing over the cooled cake. Or in our case, cut the end slice off the hot cake and spread a little icing on it because you just can't wait for it to cool. Then ice the rest of the cake when it really is cool.