Carrot cake

A simple carrot cake recipe always seems hard to find. This one is adapted from three different versions!  It seemed to work, anyway. I thought I'd better write it down as I'm bound to forget it later...
Using a food processor is easiest for grating carrots and beating wet mixture together.

From BBC Good Food:
175g light muscovado sugar or a mix of brown and white sugars
175ml sunflower oil  - perhaps even only 5 fluid ounces
3 large eggs, lightly beaten
140g grated carrots (about 3 medium) or 1 carrot and 2 bananas
100g raisins or 75g marmelade
grated zest of 1 large orange
175g self-raising flour
1 tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp grated nutmeg (freshly grated will give you the best flavour)

Mix altoether lightly, bake 180 degrees for 40 - 45 minutes.

Ice with butter/icing sugar/lemon or orange juice. OR for a sticky topping: heat 2tbsp thick-cut marmalade and 2tbsp orange juice together. Make small holes all over the top of the cake with a skewer and brush the marmalade mixture all over. Leave to cool completely before slicing and serving.

Also, for a larger cake:

Grate 12 oz/360g carrots.  Beat in 8 oz/225g sugar (any combination of white/brown sugars and honey if wished), 4 fl oz oil and 4 eggs.
Sift together  9oz/ 260g self raising flour, pinch of salt, 1 teaspoon baking powder, 1 - 2 teaspoons mixed spice (I used garam masala, ginger and cinnamon). Mix into wet mixture.
Bake in 8 inch square deep tin for 25 - 35 minutes or in 2 shallower tins for 20 - 25 minutes, until a toothpick comes out clean.
Optional: finely grated rind of half an orange, if you can be bothered.  I couldn't.

Ice with normal orange flavoured butter icing, or a mixture of 240g/8oz low fat soft cheese or mascarpone cheese beaten with 1 - 2 tbspn orange juice and 2 tablespoons icing sugar. However, I've always found this cream cheese icing too runny.