Preheat the oven to 180C/Gas 4/fan 160C. Oil and line the base and sides of an 18cm square cake tin with baking parchment. The easiest way to do this is to cut two long strips the width of the tin and put each strip crossways,
covering the base and sides of the tin, with a double layer in the base.
Tip the sugar into a large mixing bowl, pour in the oil and add the eggs. Lightly mix with a wooden spoon. Stir in the grated carrots, raisins and orange rind.
Mix the flour, bicarbonate of
soda and spices, then sift into the
bowl. Lightly mix all the
ingredients – when everything
is evenly amalgamated stop
The mixture will be fairly soft
and almost runny.
Pour the mixture into the
prepared tin and bake for 40-
45 minutes, until it feels firm
and springy when you press it in
the centre. Cool in the tin for 5
minutes, then turn it out, peel
off the paper and cool on a wire
rack. (You can freeze the cake at
Beat together the frosting
ingredients in a small bowl until
smooth – you want the icing
about as runny as single cream.
Set the cake on a serving plate
and boldly drizzle the icing back
and forth in diagonal lines over
the top, letting it drip down the sides.