Easy peasy and very scrummy.
275 g self-raising flour 350 g caster sugar 2 tsp baking powder 3 tsp ground cinnamon 2 tsp ground ginger 300 ml vegetable oil 275 g grated carrots 4 large eggs 1 tsp vanilla extract
8 tablespoons icing sugar
Cold water to mix
Preheat the oven to 180C/fan 160C/gas mark 4. Grease a 12 x 9″ traybake tin and line it with baking parchment.
Add all of the dry cake ingredients to a bowl; then add the oil, grated carrots, eggs (one at a time) and the vanilla extract, beating between each addition. Pour into your prepared tray and level the surface.
Bake in the oven for 50-60 minutes or until the cake is well risen, golden brown and a skewer comes out clean. Allow to cool in the tin for 10 minutes (or leave to cool in the tin completely) then turn out onto a wire rack.
To make the icing slowly add cold water to the icing sugar a teaspoon at a time and mix until you have a thick dropping consistency, then 'drizzle' the icing over the cake.
This cuts into 12 seriously big squares or 20 smaller ones.