carrot, spice & sour cream cake

serves 8–10

310 g (11 oz/2½ cups) self-raising flour

2 teaspoons ground cinnamon

1 teaspoon ground nutmeg

150 g (5½ oz/¾ cup) dark brown sugar

200 g (7 oz/1¹/₃ cups) grated carrot

4 eggs

250 g (9 oz/1 cup) sour cream

250 ml (9 fl oz/1 cup) vegetable oil

orange cream cheese icing

3 tablespoons cream cheese, softened

20 g (¾ oz) unsalted butter, softened

1 teaspoon grated orange zest

2 teaspoons orange juice

125 g (4½ oz/1 cup) icing (confectioners’) sugar

Preheat the oven to 160°C (315°F/Gas 2–3). Grease a deep, 22 cm (8½ inch) round cake tin and line the base with baking paper. Sift the flour, cinnamon and nutmeg into a large bowl, then stir in the sugar and carrot until well combined.

In a bowl, beat together the eggs, sour cream and oil. Add to the flour mixture and stir until well combined. Spoon the batter into the cake tin and smooth the surface even.

Bake for 1 hour, or until a cake tester inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool in the tin for 10 minutes, before turning out onto a wire rack to cool completely.

To make the orange cream cheese icing, beat the cream cheese, butter and orange zest and juice in a bowl using electric beaters until light and fluffy. Gradually add the icing sugar and beat until smooth. Spread the icing over the top of the cooled cake. Cut into slices to serve.

Without the icing, the cake will keep for 4 days, stored in a cool place in an airtight container, or can be frozen in an airtight container for up to 3 months. The iced cake will keep for 2 days, stored in a cool place in an airtight container.