Carrot and raisin cake

Sainsbury Magazine, December 1998. Makes 20cm diameter round cake. 13 steps

175g light muscovado sugar	sift		Beat	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

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.