Carrot Cake
400g Siúcra caster sugar
4 eggs
400ml sunflower oil
2 tsp vanilla extract
400g self-raising flour
1 tsp salt
1 tsp mixed spice
400g grated carrot
Lime Cream Cheese Icing
200g full fat cream cheese
100ml cream
100g Siúcra icing sugar
Zest and juice of 1 lime

Preheat the oven to 170°C/gas mark 4. Grease and flour a 12 inch cake ring.
In a clean bowl, sift together the flour, salt and mixed spice.

Using a mixer, mix together the Siúcra caster sugar, eggs and vanilla extract. On a medium speed, slowly add the sunflower oil to the egg and sugar mixture. Do not add the oil too quickly as this may cause the mixture to split.

Once all of the oil has been combined, fold in the sifted flour.  Fold in the grated carrot.

Pour the mixture into the prepared cake ring and bake in the preheated oven for 35-40 minutes. The tip of a knife should be clean when inserted into the centre of the cake.

Once the cake has baked, place onto a wire rack to cool.

As the cake cools prepare the icing. In a clean bowl, whisk together the cream cheese, cream and icing sugar to form soft peaks. Fold in the lime zest and juice.

Once the cake has cooled, top with the cream cheese icing.

Recipe by Patrick Ryan Of Firehouse Bakery