Orange iced Carrot Cake

Orange iced Carrot Cake
Ingredients
175g (6oz) grated carrots...
100g sugar (4oz) (I used castor sugar but you could use raw brown sugar)
75ml (3 fl.oz) sunflower oil
2 eggs
50g (2oz) raisins (I used currants, but you could experiment with other dried fruits)
50g (2oz) dessicated coconut (I don't really like coconut so I just put in extra currants)
100g (4oz0) self-raising flour
1 tsp cinnamon
1/2 tsp nutmeg

Orange Icing:
75g (3oz) sugar
40g (1 1/2oz) butter
Grated rind of 1/2 an orange
Method
Finely grate the carrots.
Whisk the egg and sugar together until thick and creamy.
Whisk in the oil slowly.
Fold in the carrot, flour, cinnamon and nutmeg.
Then stir in the dried fruit.
Pour into a greased/lined round tin of around 18cm diameter, level the surface and bake for 20-25 minutes at 190oC (or until golden brown. Use a skewer or knife to test if the inside is cooked by piercing the middle of the cake. If the skewer comes out clean it is ready.)
Cool on a wire rack.
Icing
Cream the sugar and butter (make sure it is soft before mixing with sugar) and then stir in the orange zest.
Once the cake is cool, smother the icing on top and your cake is ready to devour!