- A little Trex, for greasing
- 150g (5.3 oz) Trex, at room temperature
- 150g (5.3 oz) Light muscovado sugar
- 3 Large eggs
- ½ tsp Vanilla extract
- Zest of 1 orange, finely grated
- 200g (7 oz) Plain flour
- ¼ tsp Salt
- 3⁄4 tsp Baking powder
- 3⁄4 tsp Bicarbonate of soda
- ½ tsp Ground cinnamon
- 225g (7.9 oz) Carrot, grated
- 50g (1.8 oz) Ground almonds
For the frosting:
- 50g (1.8 oz) Butter, at room temperature
- 100g (3.5 oz) Icing sugar
- 100g (3.5 oz) Cream cheese
- A little orange zest, finely grated
- Preheat the oven to 170°C/fan oven 150°C/Gas Mark 3. Grease a 900g (2lb) loaf tin with a little Trex, then line with baking paper or greaseproof paper.
- Put the Trex, sugar, eggs, vanilla extract and orange zest into a large mixing bowl. Sift in the flour, salt, baking powder, bicarbonate of soda and cinnamon. Use a wooden spoon to beat the mixture together until smooth and creamy — this will only take 1-2 minutes.
- Add the grated carrot and almonds and fold them into the mixture with a large metal spoon. Transfer the mixture to the prepared tin and level the surface.
- Bake in the centre of the oven for 1 hour, or until a fine skewer inserted into the centre of the cake comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- To make the frosting, beat the butter and sugar together until light and creamy. Add the cream cheese and beat it in thoroughly. Spread over the top of the cake and sprinkle the orange zest on top.
Preparation time: 20 mins
If you don't have a loaf tin, make the cake into cupcakes instead and bake at 200°C/fan oven 180°C/Gas Mark 6 and bake for 25-30 mins