250g light muscovado sugar
250ml sunflower oil
4 large eggs
2 tablespoons milk
Beat these all together with an electric whisk.
250g wholemeal SR flour
300g grated carrot (do it in the processor until pulpy)
2 teaspoons ground cinnamon
100g raisins (optional)
60g ground almonds
2 tablespoons poppy seeds (optional)
Stir all of these ingredients together in a separate bowl.
Now combine the 2 bowls and beat vigorously. This will be a pretty huge amount, so choose your bowl wisely.
Now for your baking tin options: for a humdinger of a birthday cake, line two 7″ round tins and share the mixture between them; for a lovely treat for your work colleagues, a traybake in a rectangular tin might be less messy and more portable. Or why not try my compromise which is a standard brownie tin to do a little traybake, and one 7″ tin which I’ll split in the middle and ice inside and out?
Any way you choose, put your tins in a preheated moderate oven (180 degrees) for 25 – 40 minutes. Turn around 180 degrees midway through cooking, and turn down a little if they are browning too much before they turn springy.
And now for the best bit…the icing. The following measurements will make a lawdy-me amount of icing, so adjust according to taste and purpose.
300g full-fat Philadelphia (room temperature)
100g proper butter (soft)
600g icing sugar, sifted
2 – 3 teaspoons vanilla essence
Mix the Philadelphia and the butter together in a food processor or with an electric whisk until smooth, then add the icing sugar and vanilla and whisk until lumpfree and irresistible. Ice away with gay abandon.