1 x 22 cm
By Sue Quinn
Dark and rich with lots of juicy fruit, this is carrot cake heaven. The crumb is deliciously moist so icing isn’t strictly necessary, but a swirl of lemony icing on top is a bonus.
Heat the oven to 170°C (325°F/Gas 3). Oil a 22 cm (8½ inch) cake tin and line the base with bakin