Carrot Patch Cake | Everfresh Food Market

Ingredients

• 175ml vegetable oil plus extra for the tin
• 75g natural yoghurt
• 3 large eggs
• 1 tsp vanilla extract
• 200g self-raising flour
• 250g light muscovado sugar
• 2 tsp ground cinnamon
• ¼ fresh nutmeg finely grated
• 200g carrots(about three), grated
• 100g sultanas or raisins
• 100g pistachios finely chopped (or slivered if you can get them) For the icing
• 100g slightly salted butter softened
• 200g icing sugar
• 100g full-fat cream cheese
• 100g fondant icing or marzipan
• orange food colouring