Afternoon Tea carrot cake with lime icing Serves 6-8

Ingredients

225g unsalted butter, softened

1 cup (220g) caster sugar

4 eggs

175g self-raising flour

1 tsp baking powder

200g carrots, finely grated

50g desiccated coconut

Grated rind and juice 1 orange

55g flaked coconut, toasted

Lime icing

175g cream cheese

100g (2/3 cup) icing sugar, sifted

Grated rind and juice of 1 lime

Directions

Preheat the oven to 170°C. Grease and line the base of a 23cm springform cake pan.

Place butter and sugar in a large bowl and beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each. Sift in flour, baking powder and a pinch of salt and mix to combine. Stir in carrots, desi cated coconut, rind and enough juice to make a dropping consistency. Mix to combine and pour into cake pan.

Bake for 35-40 minutes until a skewer inserted into the centre comes out clean. Cool slightly in pan, then transfer to a rack to cool completely.

For icing, beat ingredients, spread over cake and garnish with coconut.