"The best carrot cake I have ever tasted" recipe!

As promised, here is the recipe for the carrot cake, partly taken from the BBC's Good Food website:

For the cake:

1 orange
140g raisins, or whatever you have if less
125ml rapeseed or olive oil
230g self raising flour
1 tsp baking powder, plus an additional pinch
1 rounded tsp of ground cinnamon
140g caster sugar
280g grated carrot (my carrots weighed just under 400g before I peeled them)
2 eggs

For the frosting:

125g unsalted butter, room temp
50g icing sugar
250g cream cheese
1 tsp of vanilla essence

To make the cake:

Heat the oven to 160 C (I used 150 C as my oven appears hotter than normal). Oil and line the base and sides of a deep cake tin - I used a 20cm round tin, but you could use a square one.

Grate the zest of the orange into a bowl with the raisins. Add the juice, then mix. Set aside.

Mix the flour with the baking powder (not the pinch, that's for later), the cinnamon and the bicarbonate of soda. Set aside for the moment.

Separate 1 egg - put the yolk in a large bowl, and the white in a small bowl. Set the white aside (yes, I know - another item set aside - bear with me!). Break the remaining egg in with the yolk, then add the sugar. Whisk until thick (about 2 mins). Slowly pour in the oil and whisk on a low speed until well combined.

Add the flour mix, half at a time, a stir with a wooden spoon or rubber spatula - this will be quite hard as the mix is quite stiff at this point!

Now return to your set aside white, and add the pinch of baking powder. Whisk to soft peaks.

Fold the carrot and the raisin mix (including the liquid) into the flour mixture; again, this will start out quite difficult, but will get easier. Once combined, gently fold in the egg white. Your mixture should now be relatively runny, in a solid sort of way!

Pour into the tin, then wobble it to level the mixture. Bake for 1 hour, or until risen and firm - a skewer or something similar should come out clean when inserted into the middle of the cake.

Leave the cake in the tin for 5 minutes or so, then remove and peel off the paper. Leave on a cooling rack until completely cool.

Whilst the cake is cooling, make the frosting...

Beat the butter and icing sugar together, then beat in the cream cheese and vanilla. Chill until solid, but not so much that you can't spread it! When the cake is completely cool, frost the cake however you like; I covered the top and sides, but you could just cover the top, or even cut the cake in half and use some to sandwich it together.

Get a fork, and enjoy!