- 200g carrots, peeled
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 175g soft brown sugar
- 200g self-raising flour
- 1 tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 2 tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- zest 1 orange
One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 150ml sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
For the icing
- 50g softened butter
- 75g icing sugar
- 200g soft cheese
- sprinkles (optional)
Line an 18cm square tin with baking parchment. Ask your grown-up helper to turn the oven on to 180C/160C fan/gas 4. Grate the carrots on the fine side of the grater, then tip them into a large bowl.
Sift the sugar, flour, bicarb and cinnamon on top of the carrot, then add the orange zest and mix everything around a bit.
Break the eggs into a bowl (scoop out any bits of shell), then add them to the bowl along with the oil. Mix everything together well.
Scoop the cake mix into your tin and level the top. Ask a grown-up to put it in the oven for 30 minutes or until the cake is cooked. Cool.
To make the icing, mix the butter and icing sugar together, then stir in the soft cheese until smooth.
When the cake is cool, spread the top with the icing and cut into squares. Decorate with sprinkles, if you like.