Carrot cake recipe | Macmillan Coffee Morning

Ingredients

• 235ml vegetable oil, plus extra for the tin
• 100g natural yogurt
• 4 large free range eggs
• 1½ tsp vanilla extract
• ½ an orange, zested
• 265g self-raising flour
• 335g light muscovado sugar
• 2½ tsp ground cinnamon
• ¼ tsp fresh nutmeg, finely grated
• 265g carrots (about 3), grated
• 100g sultanas or raisins
• 100g walnuts or pecans, roughly chopped (optional)
• 100g slightly salted butter, softened
• 300g icing sugar
• 100g full-fat cream cheese
• Vegan alternative
• Gluten alternative