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Easter Carrot Cake

Recipe Submitted By: bakingmad

A decadent carrot cake with a rich, moist texture that all the family will love to eat at the weekend

500 grams	Carrots peeled and coarsley grated
80 grams	Desiccated coconut unsweetened
100 grams	Pecans roughly chopped
130 grams	Raisins
280 ml	Corn Oil
230 grams	Golden Caster Sugar (Billington's)
150 grams	Light Muscovado Sugar (Billington's)
330 grams	Wholemeal Plain Flour (Allinson)
2.50 tsp	Ground Cinnamon
2 tsp	Baking Powder
1 tsp	Bicarbonate Of Soda
1 tsp	Salt
4	Happy Eggs large

200 grams	Butter unsalted, softened
200 grams	Cream cheese removed from the fridge 1 hour before using
200 grams	Golden Icing Sugar (Billington's)
	Easter decorations for the top of the cake

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Preheat the oven to 170 C fan/ 190 C/ Mk 5.
Line a 25cm round cake tin with baking parchment
In a bowl mix the grated carrot with the desiccated coconut, pecans and raisins
In another large bowl beat the oil together with the Billington’s sugars with an electric whisk
Whisk in the flour, cinnamon, baking powder, bicarbonate of soda and salt until it resembles wet sand, don’t over mix
Beat the eggs in one at a time, and then fold in the carrot mixture until thoroughly mixed.
Place in the tin and level the surface using a spatula and bake in the oven for 1 hour or until a skewer comes out clean when removed from the centre of the cake. Allow to cool in the tin on a cooling rack
For the icing beat together the butter and the cream cheese until smooth
Sift in the icing sugar and beat until thoroughly mixed, and chill until needed.
Turn the cake out onto a stand or large plate and spread the icing evenly over the whole of the cake using a palette knife and decorate with Easter decorations of your choosing.