Ingredients

100 gms butter or margarine
1 tablespoon coarsely grated orange rind
½ cup brown sugar
3 eggs
1 cup coarsely grated carrot
1 cup flour
2 teaspoons  baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon mixed spice
¼ cup milk

Method

1. Heat the oven to 180°C
2. Grease a ring tin or a 20cm round cake pan and line the tin with greaseproof or baking paper
3. Cream the butter and sugar in a large bowl until light and fluffy
4. Beat in the eggs, one at a time
5. Stir in the carrot
6. Sift the dry ingredients into the bowl and stir gently until the ingredients are combined
7. Stir in the milk until combined into the mixture
8. Spoon the mixture into the prepared cake tin
9. Bake to 35 minutes in a ring tin or 45 minutes in a 20 cm round tin
10. Test with a skewer or thin knife- cake is cooked when the skewer comes out clean with no mixture sticking to it
11. Leave in the pan for 10 minutes then turn out on to a wire cooling rack. You may need to slip a knife around the sides of the pan so the cake comes out of the pan cleanly
12. When cold ice the top with cream cheese icing or lemon icing
13. Serve plain or with a spoonful of whipped cream or plain yoghurt with tea or coffee or as a dessert