Carrot cake with walnuts

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This carrot cake bakes up moist and warmly spiced, with grated carrot, walnuts and a soft citrus glaze. It is exactly the kind of friendly homemade cake that disappears quickly at the coffee table.

Serves: 10 people

Ingredients

• Carrots – 300 g
• Eggs – 3
• Sugar – 200 g
• Sunflower oil – 150 ml
• Self-raising flour – 200 g
• Desiccated coconut – 50 g
• Raisins – 75 g
• Walnuts – 75 g
• Butter – 30 g
• Orange juice – 3 tbsp
• Powdered sugar – 150 g

Method

Preheat the oven to 190°C and grease a springform tin.
Peel and finely grate the carrots. Beat the eggs and sugar until light, then mix in the oil.
Fold in the flour, coconut, raisins, chopped walnuts and grated carrot until evenly combined.
Pour the batter into the tin and bake for about 25 minutes, or until the centre springs back lightly.
Cool the cake completely. Melt the butter and stir it with the orange juice and powdered sugar to make a smooth glaze.
Spread the glaze over the cake and leave it to set before serving.