Zesty Carrot and Walnut loaf

This loaf is a lovely fruity bake, the perfect way to use up leftover carrots! The flavours of the walnut topping and orange glaze really compliment the carroty essence.

Ingredients

Cake mix:

• 175g muscovado sugar

• 175ml sunflower oil

• 3 large eggs (or egg substitutes to make vegan!)

• 140g grated carrots

• grated zest of 1 orange

• 175g gluten free self-raising flour

• 1 tsp bicarbonate of soda

• 1 tsp cinnamon

• 1 tsp nutmeg

Topping:

• 2 tbsp freshly squeezed orange juice

• 175g icing sugar

• Handful of chopped walnuts

Method

• Preheat the oven to 160 degrees (for fan, otherwise 180 degrees)

• Beat the eggs in a large mixing bowl, and mix in the oil and sugar

• Stir in the orange zest and grated carrots

• Sieve in the flour, cinnamon, nutmeg and bicarbonate of soda

• Bake for 40-45 minutes

• Leave the loaf in the tin for 5-10 minutes, and then tip out and allow to cool fully on a rack

• Beat the orange juice and icing sugar until smooth - the consistency should be quite runny, like cream

• Drizzle the icing on the cake and top with the chopped walnuts