Directions

• Preheat the oven to 180C / 160C fan / gas mark 4.
• Thoroughly grease a 2lb (21 x 11cm) loaf tin.
• Put the sugar, sunflower oil, beaten eggs and vanilla extract into a large bowl and mix together using a wooden spoon. Add the grated carrot and orange zest.
• In a separate bowl, sift the self-raising flour, bicarbonate of soda and ground cinnamon together.
• Add the flour mix to the wet ingredients and stir until just combined.
• Pour into the greased tin and bake in the oven for 35-40 minutes.
• While the cake is in the oven, prepare the icing by stirring the icing sugar and orange juice together until smooth.
• To prepare the orange decoration, cut four or five thin slices from the half orange and carefully remove the skin from each slice – it should peel off fairly easily, although you might need a little help from a paring knife.
• When the cake is cooked, remove from the oven and allow to rest for a couple of minutes before turning out onto a cooling rack. While the cake it still warm, drizzle all over with the orange icing, then immediately place the orange slices on top.
• Sift over a little icing sugar before serving if you like.