Easter carrot cake

Carrot cake is a really nice treat. I added some sultanas to mine, you could try adding walnuts, pecans, raisins or just leave it plain. Traditionally carrot cake has a cream cheese icing but I covered mine with lemon icing made by mixing icing sugar and lemon juice.

Ingredients
Caster sugar 175g/6oz
Sunflower oil 200ml/7fl oz
3 large eggs
Self raising flour 175g/6oz
2 tsp cinnamon
1 tsp mixed spice
pinch of salt
zest of 1 lemon
juice of 1/2 lemon
350g grated carrot
50g sultanas (optional)

Method
-Preheat the oven to 180°C and line a 8 inch round cake tin with baking paper.
-Mix together the sugar and oil. Add the eggs one at a time mixing well after each addition.
-Sift together the flour, cinnamon, spice and salt. Fold into the mix along with the carrot, sultanas, lemon zest and juice.
-Pour into the tin, level the top with a spoon and cook for 1 hour, or until the top is browned and a skewer placing in the middle of the cake comes out clean. Let the cake cool in the tin for 10-15 minutes before turning out and letting cool completely on a rack or plate.

 For decoration I made a little fondant bunny and a chocolate bran flake nest filled with mini eggs.

Thanks for reading x