Carrot And Courgette Cake

Serves 8

Ingredients

100g Dark Muscovado Sugar

2 Eggs

75ml Groundnut Oil

100g Wholemeal Self-Raising Flour

60g Sultanas

50g Desiccated Coconut

1 tsp ground Cinnamon

1⁄4 tsp ground Nutmeg

100g Carrots, grated

80g Courgettes, grated

25g Unsalted Butter, softened

50g Cream Cheese

75g Light Muscodavo Sugar

Grated zest of 1 Lime

25g Walnut pieces, chopped

Method

Preheat the oven to 190°C (375°F) Gas Mark 5. Grease and base line an 18cm square cake tin.

Place the sugar and eggs in a large bowl and whisk together until thick and creamy. Slowly pour in the oil, whisking constantly.

Add the remaining ingredients and spoon into the prepared tin.

Bake for 30 minutes, until a knife inserted in the centre comes out clean.

Remove from the tin and cool on a rack.

Meanwhile, cream together the butter, sugar and light muscovado, and then stir in the lime zest and walnuts.

Spread the icing over the carrot cake and serve.