The Free-Range Butter Company

Ingredients

For the cake:

• 250g/9oz ANCHOR butter
• 375g/13oz caster sugar
• Rind of 2 oranges, grated
• 4 eggs
• 450g/1lb carrots, grated
• 150g/5oz almonds or pecans, chopped
• 1 tbsp vanilla essence
• Juice of 1 orange
• 250g/9oz plain flour
• 2 tsp bicarbonate of soda
• 1tsp mixed spice
• 1tsp salt

For the icing:

• 225g/8oz full fat soft cheese, at room temperature
• 65g/2½oz ANCHOR butter, at room temperature
• 400g/14oz icing sugar, sifted
• 1 tsp vanilla essence

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Grease a 23cm/9in spring-form cake tin.
3. Beat the butter, sugar and orange rind until they are light and fluffy.
4. Slowly add the eggs, beating well to incorporate each addition fully before adding more.
5. Fold in the grated carrot and chopped nuts.
6. Add the vanilla essence and orange juice.
7. Finally, sift the flour, bicarbonate of soda, spice and salt together, then fold into the cake mixture.
8. Pour the mixture into the prepared spring-form tin and bake in the preheated oven for about 45–60 minutes. The sides of the cake should be coming away from the sides of the cake tin and a skewer inserted into the centre of the cake should come out clean.
9. To make the icing, cream the cheese and the butter together until smooth.
10. Add the icing sugar and vanilla essence, and beat until smooth. This frosting is rich thick and delicious. Spread the icing generously over the top of the cake.

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