Carrot, sultana and orange cake

Ingredients 

225g light soft brown sugar
225ml rapeseed oil
3 medium eggs, beaten
225g plain wholemeal flour
2 tsp baking powder
1 1/2 tsp ground cinnamon
225g grated carrots 
115g sultanas
Finely grated zest of 1 orange
115g icing sugar
4 tsp freshly squeezed orange juice

Method

Grease a 28 x 18cm cake tin and line with non-stick baking paper; set aside.  Heat oven ton 180 C

Put brown sugar, rapeseed oil and eggs in a bowl; whisk together using a balloon whisk. Fold in flour, baking powder and cinnamon; fold in grated carrots, sultanas and orange zest

Transfer mixture to prepared tin; level surface. Bake in oven for about 40 minutes or until a fine skewer inserted into centre comes out clean. Cool in tin for 5 minutes; turn out onto a wire rack, peel off lining paper, then turn cake back over onto another wire rack and leave to cool completely.

In a small bowl, mix icing sugar and orange juice together until smooth. Thinly spread or decoratively drizzle icing over top of cake; leave to set for 10 minutes. Cut cake into portions and serve.