Ingredients

• 225g (2 cups minus 2 tbsp, 8oz) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda (bicarbonate of soda)
• 32g (¼ cup) unsweetened cocoa powder 
• 185g (12 tbsp, 1⅓  stick) butter 
• 200g (1 cup) caster or fine grained sugar
• grated rind of 1 orange
• 1 tablespoon honey or golden syrup
• 2 eggs
• 1½ cups coarsely grated carrots (about 100g/3.5oz)
• 180ml (¾ cup) milk 

Cream Cheese frosting

• 113g (½ package 8oz cream cheese)
• 60g (½ stick, ¼ cup, 4 tablespoons, 2oz)  butter
• 1 teaspoon finely grated orange rind
• 2 teaspoons hot water 
• 375g (3 cups) icing sugar, sifted 

Instructions

1. Grease and flour a 23cm (9-inch) bundt pan (tin). Sift the flour, baking powder, baking soda and cocoa into a bowl. Set aside. Preheat the oven to 350ºF (180ºC) ten minutes before using.
2. In the bowl of a stand mixer beat the butter, sugar, rind and honey until just combined. Beat in eggs one at time until just combined. (do not over-beat, please)
3. Fold in the milk and flour alternately in two batches. Remove the bowl and stir in the carrots. Spoon the mixture into the prepared pan and bake about 40-50 minutes or until firm and a skewer inserted in the centre comes out clean. Stand about 5 minutes then transfer onto a cooling rack to cool completely.
4. To make frosting: Beat the cream cheese, butter, orange rind and hot water in a small bowl with an electric mixer until light and fluffy. Gradually beat in sifted icing sugar.
5. For cup measures: spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. I use a 240mlAmerican cup.

Points to Note

1. Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. I baked the cake at 350ºF (180ºC) for 40 minutes.

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