280g(1 1/4 cup minus 1 tbsp) full fat cream cheese
80g(1/4 cup + 2 tbsp) soft butter very important it's soft to prevent lumps in the frosting
450g(4 cups minus 2 tsp) confectioners' sugarsifted
1tsporange extractoptional
zest of 1 orange
½tspcinnamon
Instructions
Place the orange juice and zest in a bowl with the raisins, stir, cover and leave to infuse for 2-3 hours.
grated zest and juice of 1 large orange, 150 g (3/4 cup) raisins
Preheat the oven to 180C/350F (fan). Line an 18cm square cake tin with baking parchment.
Place the sugar and oil in a large bowl, mix together then add in the banana. Whisk it all together with a hand whisk until there a no lumps. Add the eggs and stir again to combine.
175 g (3/4 cups + 2 tbsp) golden caster or granulated sugar, 150 ml (2/3 cup minus 2 tsp) vegetable oil, 1 banana, 3 large eggs
Stir in the carrots and infused raisins (including any juice that might be left in the bowl).
3 medium carrots
Mix the together flour, baking powder, bicarbonate of soda and cinnamon. Add to the wet mix along with the vanilla. Stir until just combined, then pour into the prepared baking tin (it will be runny).
170 g (1 1/2 cups minus 1 tbsp) plain (all-purpose) flour, 2 tsp baking powder, 1 tsp bicarbonate of soda, 1 tsp ground cinnamon, 1 tsp vanilla extract
Place in the oven and bake for 40- 45 minutes, until an inserted skewer comes out clean. Leave to cool in the tin for 5 minutes, before removing and cooling completely on a cooling rack.
To make the frosting, whisk together the cream cheese and butter until combined, then add in the confectioners' sugar and orange extract. Whisk together until smooth and creamy. You want a mixture that's thin enough to pour on, but thick enough that it won't just pour off the sides of the cake. If you lift your whisk and the trial remains on top for at least 5 seconds, that should be the right consistency. Add more confectioners' sugar or a drop of water if needed to get it just right.
280 g (1 1/4 cup minus 1 tbsp) full fat cream cheese, 80 g (1/4 cup + 2 tbsp) soft butter, 450 g (4 cups minus 2 tsp) confectioners' sugar, 1 tsp orange extract
Pour or spoon the mixture on top of the cake, then sprinkle on the orange zest and cinnamon.
zest of 1 orange, 1/2 tsp cinnamon
Cut into 16 squares, then serve.
Notes
Any leftovers should be covered and stored in the refrigerator. The cake should keep well for 3 days..Nutritional Information is per serving.