350g dark brown sugar
300ml sunflower oil
4 large eggs
400g self raising flour
2tbsp mixed spice
2tsp bicarbonate of soda
1tsp sea salt
400g carrots – finely grated
2 oranges, zest only
220g sultanas, soaked in how water for 15 minutes
100g desiccated coconut
Cream Cheese Frosting
250g cream cheese
50g softened butter
250g icing sugar
Preheat a Miele Oven to 175°C on Fan plus.
In a large bowl, mix together the sugar and oil and whisk until thick. Add the eggs one at a time, whisking between each addition to combine.
Sieve together the flour, mixed spice, bicarbonate of soda and salt and stir into the wet mixture. Add the grated carrots, orange zest, drained sultanas and coconut. Mix well to combine everything and ensure there are no pockets of dry flour.
Transfer into a lined 23cm x 32cm rectangle cake tin and place into the preheated oven. Cook for 25 minutes until risen and golden. Leave to settle for a few minutes then transfer to a wire rack to cool completely.
For the frosting, combine the cream cheese and butter together and using an electric whisk, beat until pale and light. Add the icing sugar and salt a little at a time until fully incorporated and whisk until light and fluffy.
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