* '''Carrot Cake'''
* 175g (6 oz) Carrots
* 100g (4 oz) Wholemeal Self-raising flour
* 2 large Free range eggs
* 100g (4 oz) muscovado sugar or Jaggery
* 75 ml (3 fl oz) Vegetable oil
* 50 g (2 oz) Desiccated coconut
* 50 g (2 oz) Dried fruit of choice (Sultanas, Raisins, Currants, chopped Dried apricots, maraschino Cherries)
* 1 teaspoon freshly Ground cinnamon or Cinnamon powder
* ½ teaspoon freshly Grated Nutmeg
* '''Orange icing'''
* 40g (1.5 oz) Butter
* 75g (3 oz) Sugar
* Grated Zest from the rind from half an Orange
* '''optional garnish'''
* 25g (1 oz) chopped Walnuts

===Method===
* '''Carrot Cake'''
* Grease the base of an 18 cm (7") square Cake tin
* Peel and grate the Carrots using a fine Grater
* Whisk the Eggs and Sugar together until nice and thick
* Slowly drizzle all of the Oil in while still whisking
* Sprinkle and gently fold in the remaining ingerdients
* Mix well and pour into the Cake tin
* Use a spatula to create a flat surface
* Bake in the middle of the Oven for 20 to 25 minutes or until the Cake is golden Brown and firm to the touch
* Remove from the tin and cool on a wire rack
* Spread with Orange icing and sprinkle with the chopped Walnuts if using
* '''Orange icing'''
* Beat the Butter in a warm bowl until softened
* Whisk in the Sugar and Orange zest until combined
* Spread over the Carrot Cake and sprinkle with the chopped Walnuts
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