can-do classic

Teatime bliss in a loaf, two ways. Serve plain with a dusting of icing sugar or luxuriously layered and frosted with cinnamon buttercream. By Annie Bell

Carrot cake with cinnamon frosting

MAKES 1 LOAF CAKE 120ml groundnut or vegetable oil plus extra for tin 150g golden caster sugar 2 medium eggs separated 2 tbsp whole milk 90g coarsely grated raw carrot 60g roasted and chopped hazelnuts plus extra for decorating 50g raisins 110g plain flour 1 heaped tsp baking powder 1 heaped tsp mixed spice icing sugar or cinnamon frosting to finish see method

Preheat the oven to 190C/170C fan/gas 5. Brush a loaf tin measuring about 22cm long and about 1.2 litre capacity (or equivalent) with oil and line the base with baking paper. Whisk the oil and caster sugar in a large bowl to combine, then whisk in the egg yolks and milk, and fold in the carrot, nuts and raisins. Sift the dry ingredients together and stir this into the mixture.

Whisk the egg whites in another bowl until stiff using an electric whisk and fold them into the cake mixture. Transfer this to the loaf tin and bake for 40-50 minutes until risen, shrinking from the sides and a skewer inserted at the centre comes out clean. Run a knife around the edge and leave to stand for 10 minutes, then turn out on to a wire rack, peel off the baking paper, place the right way up and leave to cool. PERFECTLY PLAIN Finish with a light dusting of icing sugar and a sprinkling of hazelnuts. FABULOUSLY FROSTED In a large bowl, whisk 130g softened unsalted butter until very pale and fluffy, then sift and add 115g icing sugar and ¾ tsp ground cinnamon and continue whisking for 2 minutes more. Add 180g full-fat cream cheese and combine the mixture by hand using a wooden spoon until completely smooth. Slit the cake in half laterally and use a quarter of the frosting to sandwich the layers and the remainder to cover the top and sides. Finish with chopped hazelnuts and a dusting of icing sugar. Place in the fridge to set for about an hour.