Incredibly moist, easy to make carrot cake. A must-try for any citrus lover.
Preheat the oven to 180C/35F. Grease and line a 8cm cake pan.
In a large mixing bowl, lightly mix the sugar, oil and eggs with a spatula or wooden spoon. Add the carrots, raisins/walnuts, and orange zest. Combine evenly.
Add the flour, baking soda, cinnamon, and nutmeg. Mix thoroughly till fully combined. Be careful not to over-mix, batter should be soft and runny.
Pour the batter into the prepared tin. Bake for 40-45 mins or until it a skewer inserted comes out clean.
Leave in the tin to cool for 10 minutes, then transfer to a wire rack to cool completely.
For icing topping (optional): Beat together 90g of icing sugar and 3/4tbsp of orange juice until smooth. Drizzle over the cake in a zig-zag motion.
Serve as desired!