Carrot Patch Cake

• vegetable oil↗175ml ml

  plus extra for the pan

• natural yogurt↗75g g
• large eggs↗3
• vanilla extract↗1 tsp tsp
• self-raising flour↗200g g
• light muscovado sugar↗250g g
• ground cinnamon↗2 tsp tsp
• nutmeg↗¼ fresh

  finely grated

• carrot↗200g g

  (about three), grated

• raisins↗100g g

  or raisins

• pistachios↗100g g

  finely chopped (or slices, if you find them)

• softened salted butter100g g

  softened

• icing sugar↗200g g
• full-fat cream cheese↗100g g
• fondant↗100g g

  or marzipan

• оранжевий харчовий барвник↗

Step-by-step instructions

1. 1

   Preheat the oven to 180°C/160°C with convection/gas mark 4. Grease and line a 900 g loaf pan with parchment. In a jug whisk together the oil, yogurt, eggs and vanilla. In a bowl combine the flour, sugar, cinnamon and nutmeg with a generous pinch of salt. Press any sugar lumps with your fingers, shaking the bowl a few times so the lumps rise to the surface.

2. 2

   Add the wet ingredients to the dry, together with the carrot, raisins and half of the pistachios. Mix well, then pour into the pan. Bake for 1 hour 10 minutes or until a skewer inserted into the centre of the cake comes out clean. If wet batter remains on the skewer, return to the oven for another 5 minutes, then check again. Let cool in the pan.

3. 3

   For the icing, beat the butter and icing sugar until smooth. Add half the cream cheese and beat again, then gradually add the rest (adding in portions prevents the icing from separating). Remove the cake from the pan and generously spread the icing on top. Sprinkle with the remaining pistachios. Tint the fondant or marzipan orange by mixing in a drop of food colouring. Shape small carrot shapes, then use a skewer to cut slits and insert a few pistachios, mimicking leaves. Place the carrot decorations on the cake and serve. The cake will keep in the fridge for up to five days (eat at room temperature).