Carrot cake is delicious.

This carrot cake is really stunning and light.
175g muscovado sugar, light

175ml sunflower seed oil

3 big, gently beaten eggs

3 grated medium carrots

100 grams raisins

1 big orange, grated zest

175 grams self-rising flour

1 tablespoon bicarbonate of soda

1 teaspoon cinnamon powder

12 teaspoon grated nutmeg

For the icing

175g confectioners’ sugar

1 to 2 tablespoons orange juice

Preheat the oven to 180°C/350°F/Gas mark 4 and set aside.
Grease an 18cm square cake tin and line the base and sides with greaseproof paper.
The simplest method is to cut two long strips the width of the tin and cross them, covering the base and sides of the tin with a double layer at the base.
Combine the oil and eggs in a large mixing dish.
Mix lightly with a wooden spoon.
Combine the grated carrots, raisins, and orange zest in a mixing bowl.

Sift the flour, bicarbonate of soda, and spices into the basin.
Mix all of the ingredients lightly until fully blended.
The mixture will be nearly liquid.
Pour the batter into the prepared pan and bake for 40-45 minutes, or until the center feels firm and springy when pressed.
Cool for 5 minutes in the tin before turning out, peeling off the paper, and cooling on a wire rack. At this stage, the cake can be frozen.
In a small mixing bowl, combine the frosting ingredients until smooth and runny.
Place the cake on a serving platter and generously spread the icing over the top, allowing it to trickle down the edges.