Ingredients
| 9oz (250) wholemeal flour | Approx 1 teaspoon grated nutmeg |
| 6oz (175g) brown sugar (light or dark) | 2 level teaspoons cinnamon |
| 6 fl oz (175ml) sunflower oil | 1 teaspoon bicarbonate of soda |
| 3 large eggs | 11oz grated carrot |
| 2 fl oz (55ml) soured cream | 3oz (75g) desiccated coconut |
| 2 teaspoon vanilla essence | |
| For the topping: | |
|---|---|
| 4oz (110g) full fat cream cheese | 2oz (50g) sifted icing sugar |
| 2 oz unsalted butter | Juice of a small orange |
Method
- Pre-heat oven to 150°C/300° F/Gas Mark 2
- Grease and line an 8inch square cake tin.
- Mix together the eggs, oil, vanilla essence and soured cream. Sieve in the sugar to avoid lumps. Beat until thoroughly smooth.
- In a separate bowl, sift the flour, spices and soda.
- Combine the contents of both bowls carefully folding the dry ingredients into the wet. A metal spoon is good for this.
- Then fold in the carrots and coconut.
- Spoon into the tin and level the surface.
- Bake in the centre of the oven for 1½ - 2 hours.
- Leave in the tin to cool. Mix together the topping ingredients adding the orange juice carefully as the icing needs to be quite stiff.
- Spread thickly over the cake and leave to set.
