Recipe is using a 700watt oven. For different wattages of oven, change cooking times accordingly
Preparation time 15 minutes
150g plain wholemeal flour
1 teaspn cinnamon
1 teaspn mixed spice
1 teaspn baking powder
225g soft brown sugar
1/2 teaspn vanilla extract
125g finely grated raw carrot
2 dessertspns orange marmalade
250g cream or low fat soft cheese
2tbpsns icing sugar
grated rind of 1 lemon
Grease and if necessary line a 23cm ring or cake pan.
Sieve together the flour, cinnamon, mixed spice and baking powder.
Cream together the sugar and margarine. Beat in the eggs and vanilla extract, then stir in flour, carrot and marmalade.
Spoon mixture into prepared cake pan and cook on HIGH for 8 - 9 minutes until a skewer inserted into the centre of the cake comes out clean.
Top may be a little ‘tacky’ to touch, if so, set an upturned plate on top of cake pan and allow cake to stand, covered while it completes it’s cooking time and cools slowly.
While cake is cooking, prepare frosting: beat together the soft cheese, sugar and lemon rind to form a smooth, creamy mixture.
When cake is cool, remove from cake pan, cover with frosting and decorate with frosted spring flowers such as primroses.