Pour into lined 20cm diameter cake tin. Bake in moderate oven 35-40 minutes or until well-risen and firm to the touch. Place on wire rack and cool 30 minutes, then invert onto wire rack to cool completely
175ml olive oil
3 large eggs
beat
Beat
150g self-raising flour
sift
Fold in
1 1/2 teaspoons cinammon
good grating nutmeg
1 teaspoon bicarbonate of soda
250g carrots
peel, grate
Stir in thoroughly
110g raisins
frosting
Pour over cooled cake and allow to drizzle down the sides
95g icing sugar
sift
1 tablespoon lemon juice
beat until smooth
Makes 20cm diameter round cake
The olive oil is my own touch. It gives the cake a slightly more savoury taste. Another variation would be to add some ground walnuts.
I dislike the sickly sweet cream cheese frosting you normally get on carrot cakes. This lemon icing is much better.
