175g light muscovado sugar
175ml sunflower oil
Three large eggs, lightly beaten
140g grated carrot (about three medium)
100g raisins
One 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 flavor)

For the frosting
175g icing sugar
1½-2 tbsp orange juice

1. Warm the broiler to 180C/160C fan/gas 4. Oil and line the base and sides of an 18cm square cake tin with heating material.
2. Tip the sugar, sunflower oil, and eggs into a major blending bowl. Softly blend in with a wooden spoon. Mix in the carrots, raisins, and orange zing.
3. Filter the flour, bicarbonate of pop, cinnamon, and nutmeg into the bowl. Combine everything as one; the combination will be delicate and practically runny.
4. Empty the combination into the pre-arranged tin and heat for 40-45 mins or until it feels firm and springy when you press it in the middle.
5. Cool in the tin for 5 mins, then, at that point, turn it out, strip off the paper and cool on a wire rack. (You can freeze the cake now, assuming you need to serve it sometime in the future.)
6. Beat the icing sugar and squeezed orange in a bit of bowl until smooth – you need the icing, probably as runny as single cream. Put the cake on a serving plate and strikingly sprinkle the icing too and fro in the corner to corner lines over the top, allowing it to dribble down the sides.