Carrot Cake

50ml Oil
50g Butter
50ml Honey

2 Eggs
75g Caster Sugar
150g Wholemeal Flour
Pinch of Salt
1 tsp Baking powder
1 tsp Bicarbonate of Soda
2 Large Carrots finely grated.

200g Icing Sugar
100g Cream Cheese
75g Softened Unsalted Butter
1 Orange
3 tsp Cinnamon


Start by warming Oil, Butter and Honey in an saucepan till mixed together, allow to cool.

Preheat oven to 180 degrees Centigrade

Put eggs and sugar in a mixer and mix till foamy.

Sift the flour, Baking powder, Soda, tip in the excess. Add the mixture and grated carrot and fold in thoroughly. (optional, Add currents or other dried fruits at this point)

Put the mixture in a 20cm springform cake tin and bake for 40 mins.

Juice the orange and blend with the Icing sugar, Cream cheese, Butter and Cinnamon.

Once the cake is baked and cooled, top with Icing.

Store the cake in a fridge.