A picnic wouldn’t be complete without a homemade cake. Don’t worry, you won’t have to spend ages in a hot kitchen. This one just whisks up in a flash and couldn’t be easier. It’s moist and delicious with the carrot and dried fruit, and topped with the creamy frosting – it’s a real treat.
Serves 8
Ingredients
175g dark muscovado sugar
2 eggs
150 mils sunflower oil
200g wholemeal self raising flour
1 rounded tsp baking powder
2 level tsp cinnamon
Grated zest and juice 1 orange
225g finely grated carrots
Pinch salt
90g sultanas
90g no need to soak apricots, finely chopped
Method
Grease and line 2 round baking tins, approx 18 cm
Pre-heat oven to 170C/Gas 3
In a bowl, whisk the sugar, eggs and oil together until blended.
Sift in the dry ingredients and mix well.
Fold in the juice and rind of the orange, followed by the carrots, sultanas and apricots. Stir well. Don’t worry if the mixture looks a little different to a normal cake mix, it is more like a thick batter.
Pour the mixture into the baking tins and bake in the oven for 40-45 minutes.
Remove from oven and cool.
Topping & filling
450g full soft cheese
3 heaped tbsp sifted icing sugar
A couple of dashes vanilla extract
½ tsp cinnamon
Zest of a large orange
Place the soft cheese in a mixing bowl and whisk until smooth.
Fold in the icing sugar, vanilla essence and cinnamon. Mix well.
Spread half the mixture over one of the cooled cakes.
Place the second cake on top and spread with the remaining cheese mixture.
Use a palate knife to smooth and then decorate with a fork.
Scatter with finely grated orange zest.
Please note: Cream cheese is perishable, so don’t forget to keep any uneaten cake in the fridge, covered with foil or Clingfilm.
