CRANKS-ISH CARROT CAKE

175g (6 oz) carrots - around 3-4, finely grated
2 eggs
75g (3 oz) sugar - 3/4 a cup (less if using ginger)
75ml (3 fl oz) sunflower or canola oil - just under half a cup
100g (4 oz flour) - 1/2 cup wholemeal and 1/2 cup plain
2 tsp baking powder if the flour is not self-raising
50g (2 oz) desiccated coconut - 1/2 cup
50g (2 oz) sultanas - 1/2 cup
4 pieces of crystalized ginger, chopped (optional)
1 tsp cinnamon
1/2 tsp nutmeg

Set the oven to 190° C (375° F / Gas Mark 5). Grease a cake tin - it's supposed to be a 7" (18cm) square cake tin, but a bread tin seems to do just as well. Grate the carrots, a tedious task. Weigh out and mix the dry ingredients. Now whisk the eggs and sugar together, using an electrical whisk if possible to get maximum rise. Add the oil, slowly. Add the carrot and dry mixture, folding in gently. Pour into the tin and put in the oven for around 30-35 minutes.

Moist enough on its own, but here's the orange icing recipe:
40g (1 1/2 oz) butter or margarine
75g (3 oz) sugar
Rind of half an orange, grated
25g (1 oz) chopped walnuts

Beat the butter until soft, then add in the sugar and orange grind. Simple. Sprinkle the chopped walnuts on the top.