Microwave Carrot & Orange Cake

You Need:

Flour - 150gms
Butter - 150gms
Carrots grated - 100gms
Muscovado sugar - 175gms
Eggs - 3
Almonds ground - 25gms
Juice & rind of 1 Orange
Nutmeg - 1 pinch
Cinnamon powder - 1/2 tsp
Castor sugar - 20gms (optional)
Baking powder - 1/2 tsp

For the icing (optional), blend in the following:
Cream cheese - 100gms
Lemon juice - 30ml
Castor sugar - 50gms

Method:
Sift the flour with the baking powderBeat the butter & the muscovado sugar until light & fluffyBeat in the egg one at a time until the mixture looks creamy (and not of curd like consistency)Blend in the orange juice & rind, nutmeg, cinnamon & carrots Add the flour & almonds & gently fold in in one direction, ensuring that the batter engulfs air which helps to make the cake fluffyAdd the castor sugar if you like your cake a little sweeterGrease a cake tin with a little butter & pour the batter into itPreheat oven to 170o and bake for 40-45mins. The cake is done when the skewer comes cleanRemove & cool on a wire rack. Cover with icing & serveNote:
The butter & eggs should always be at room temperature otherwise the batter resembles curd like consistency. The flour should be sifted with baking powder from a height as this also ensures that the cake turns out fluffy.