Ingredients
For the Cake
1 medium orange
140g/5oz raisins
125ml/4fl oz rapeseed oil
115g/4oz self-raising flour
115g/4oz plain wholemeal flour
1 teasp baking powder, plus an extra pinch
1 teasp bicarbonate of soda
1 rounded teasp ground cinnamon
2 eggs
140g/5oz muscovado sugar
280g/10oz finely grated carrot (about 375-400g/13-14oz carrots before peeling)
For the Frosting
100g/4oz light soft cheese
100g/4oz Quark
3 tablesp sifted icing sugar
½ teasp finely grated orange zest
1 ½ teasp lemon juice
Method
Heat the oven to 160c/fan 140/gas 3. Lightly oil and line the base of a 20cm (8”) square cake tin.
Finely grate the zest from the orange and squeeze 3 tablespoons of juice. Pour this over the raisins in a bowl, stir in zest, then leave to soak while you make the cake.
Mix the flours, baking powder, bicarbonate of soda and the cinnamon in a bowl.
Separate one of the eggs. Put the white in a small bowl and the yolk in a large one. Break the remaining egg in with the yolk, then tip in the sugar. Whisk together for 1-2 mins until thick and foamy. Slowly pour in the oil and continue to whisk on a low speed until well mixed. Tip in the flour mix, half at a time, and gently stir it into the egg mixture with a rubber spatula or big spoon. The mix will be quite stiff. Put the extra pinch of baking powder in with the egg white and whisk to soft peaks.
Fold the carrot, raisins (and any liquid) into the flour mixture. Gently fold in the egg white and pour into the tin.
Bake for an hour until risen and firm. Leave to cool in the tin for 5-10 mins and then turn out onto a wire rack. Leave until completely cool.
To make the frosting, mix all the ingredients together, but don’t over beat. Swirl the frosting onto the cooled cake and cut into 16 squares. Will keep for up to 5 days un-iced in an airtight tin, or in the fridge if iced.
