Carrot Cake - my little boy's favourite!

This carrot cake recipe is easy to follow, freezes well and everyone loves it - especially my little boy who would happily eat it for breakfast lunch and dinner! It freezes well (un-iced) and keeps for a week or so if wrapped in foil. This carrot cake is at its best the day after you have made it and is best with a steaming hot mug of tea.

Ingredients
175ml/6fl oz Sunflower Oil
175g/6oz Light Muscovado Sugar
3 eggs
140g/5oz grated Carrots (about 3 or 4 average sized ones)
100g/4oz Sultanas
1 Orange, zest grated and juiced
175g/6oz Gluten Free Self Raising Flour
1tsp Bicarbonate of Soda
1tsp Ground Cinnamon
Half a tsp freshly grated nutmeg
175g/6oz Icing Sugar

Method

Preheat the oven to 160 fan.
Grease and line a 18cm square cake tin.
Use a wooden spoon to stir the oil, sugar and eggs together.
Next, stir in the carrots, sultanas, orange zest and 1tbsp orange juice (save the remaining for icing) then the flour, bicarbonate of soda, cinnamon and nutmeg. The mixture will be quite runny compared to other cakes.
Tip the mixture into the tin and bake for 40 mins or until a skewer inserted into the centre comes out clean.  Cool in the tin for half an hour then remove to a rack.

Once completely cooled, store it wrapped in foil until you are almost ready to serve it.
Transfer to a serving plate. Sift the icing sugar and mix in about 1-2tbsp of orange juice until the icing is of the desired consistency. I use one and a half tablespoons and it gives a spreadable thin icing but adding 2 tablespoons will be more of a drizzle.
Spread or drizzle onto the cake and store in an airtight container.

Enjoy!