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Ingredients
2 large Lion Quality eggs, beaten
175 g (6 oz) light soft brown sugar
100 ml (4 fl oz) sunflower oil
225 g (8 oz) plain flour
1 tsp baking powder
2 tsp bicarbonate of soda
2 tsp ground mixed spice
225 g (8 oz) carrots, grated
100 g (4 oz) walnuts, chopped
To decorate:
1 orange
25 g (1 oz) caster sugar
1 x 250 g tub quark or cream cheese
2 tbsp icing sugar
1 tbsp clear honey
Preheat oven to 170C, 325F or gas mark 3. Lightly oil a shallow rectangular tin measuring approx. 17 x 16 cm (7 x 10 in) and line base with baking parchment.
Preheat oven to 170C, 325F or gas mark 3. Lightly oil a shallow rectangular tin measuring approx. 17 x 16 cm (7 x 10 in) and line base with baking parchment.
Whisk eggs, sugar and oil with an electric whisk until pale, thick and fluffy. Mix flour with baking powder, bicarbonate of soda and spice. Fold flour mix, carrots and walnuts into egg mix then pour into prepared tin. Bake for 35-40 minutes until risen and firm to the touch. Cool in tin.
Meanwhile, use a potato peeler to thinly pare rind from orange, then cut into matchstick strips, toss in caster sugar and leave to dry on greaseproof paper. Juice orange and beat one tbsp of the juice with the quark or cream cheese, icing sugar and honey to make icing. When cake is cold, remove from tin and spread with icing. Scatter orange rind over edges of cake and cut into 12 bars. Keep chilled until required.
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