Ingredients
- 200g carrots, peeled
- 175g soft brown sugar
- 200g self-raising flour
- 1 tsp bicarbonate of soda
- 2 tsp cinnamon
- zest 1 orange
- 2 eggs
- 150ml sunflower oil
For the icing
- 50g softened butter
- 75g icing sugar
- 200g soft cheese
- sprinkles (optional)
Method
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Line an 18cm square tin with baking parchment. Ask your grown-up helper to turn the oven on to 180C/160C fan/gas 4. Grate the carrots on the fine side of the grater, then tip them into a large bowl.
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Sift the sugar, flour, bicarb and cinnamon on top of the carrot, then add the orange zest and mix everything around a bit.
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Break the eggs into a bowl (scoop out any bits of shell), then add them to the bowl along with the oil. Mix everything together well.
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Scoop the cake mix into your tin and level the top. Ask a grown-up to put it in the oven for 30 minutes or until the cake is cooked. Cool.
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To make the icing, mix the butter and icing sugar together, then stir in the soft cheese until smooth.
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When the cake is cool, spread the top with the icing and cut into squares. Decorate with sprinkles, if you like.