• Pre-heat the oven to 170°C fan/190°C/375°F/Gas Mark 5.
• Make the cake batter: Put the sugar, sunflower oil and eggs into a large bowl. Whisk until combined.
• Now take 2 tbsps of flour from the measured amount, and in a small bowl use this to toss and coat the raisins well.
• Add the remaining flour, bicarbonate of soda and cinnamon to the egg mixture, mix until well combined.
• Add the grated carrots, orange zest and coated raisins and stir well. Spoon into a well-greased 7in/18cm round tin.
• Time to bake: Bake for 50-70 minutes or until a skewer comes out clean. (NOTE: This is a deep cake, so it's cooked slowly at a low temperature. If the top of the cake is turning too dark, but the inside isn't cooked, move to the bottom oven shelf and/or cover with tin foil and continue to cook until the centre is cooked through.)

To decorate:

• Make up the cream cheese frosting as per the recipe linked above. Swirl onto the cake, and top with orange zest.